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Rainiers
Preparation info
- Yield:
120 Pieces
- Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
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
- Place a cherry h
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