Madras Squares

Preparation info

  • Difficulty


  • Yield:

    150 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Butter, very soft (30°C/86°F) 160 g 6 oz 23%
Madras-style curry powder 1 Tbsp 1 Tbsp <1%
White chocolate, melted, tempered, at 30°C/86°F 350 g 12 oz 50%
Cream of coconut (such as Coco Lopez) 190 g 7 oz 27%
Batch Size 700 g 25 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Madras-style curry powder, for finishing as needed
Sweetened coconut shreds, for finishing as needed


  1. By hand, mix together the butter and curry powder until well combined.
  2. Stream the tempered white chocolate into the butter mixture while stirring, taking care not to allow chunks of chocolate to form.
  3. Stream in the cream of coconut, stirring until the mixture is homogeneous.
  4. Spread the ganache into a frame 12 × 12 × ¼ in set on parchment paper. Allow to crystallize until firm enough to handle, about 20 minutes.
  5. Remove the frame from the slab.
  6. Precoat one side of the slab with the tempered dark chocolate.
  7. Allow the precoat to crystallize. Then cut the slab into squares, using the 22.5-mm strings on a guitar.
  8. Dip the squares in the tempered dark chocolate.
  9. Before the chocolate sets, use a 3-prong fork to make a diagonal wave pattern on the top of each piece. Finish with a small pinch of the curry powder and a piece of shredded coconut.