Peter Greweling

Macadamias

Preparation info
  • Yield:

    90

    Pieces
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • 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 Milk Chocolate Ganache

  1. Using a