Skipping Stones


Preparation info

  • Difficulty


  • Yield: Approximately

    100 Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Sugar 400 g 14 oz 40%
Glucose syrup 200 g 7 oz 19%
Water 200 g 7 oz 19%
Molasses 200 g 7 oz 19%
Salt ½ tsp ½ tsp <1%
Butter 30 g 1 oz 3%
Baking soda, sifted 10 g tsp <1%
Batch Size 1040 g 36 oz 100%
Dark chocolate, melted, tempered, for dipping as needed


  1. Combine the sugar, glucose syrup, and water in a heavy saucepan. Cook to 155°C/311°F, keeping the sides of the saucepan clean.
  2. Add the molasses and cook to 145°C/293°F while stirring constantly.
  3. Add the salt while the mixture is still boiling.
  4. Remove from the heat, add the butter, and stir well until fully incorporated.
  5. Stir in the baking soda, stirring just until incorporated and the mixture is well aerated.
  6. Pour the mixture onto oiled parchment paper and use an offset palette knife to spread very lightly to 6 mm/¼ in thick. Allow to cool undisturbed.
  7. When cooled completely, break into irregular pieces of desired size.
  8. Dip the pieces in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make a diagonal wave pattern on the top surface of each piece.