Peter Greweling

Rainiers

Preparation info
  • Yield:

    120 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Dark chocolate discs (25-mm/1-in diameter), as bases

Method

To Make the Dark Chocolate Discs

  • Prepare the discs using the tempered dark chocolate and either a cutter or a stencil. Leave the discs attached to the parchment paper to facilitate piping.

To Make the White Chocolate Ganache

  1. Place a cherry h