Peter Greweling

Poker Chips

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Preparation info
  • Yield:

    200

    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

Premade fondant 1000

Method

  1. Heat the fondant over a water bath to 70°C/160°F. Remove from the heat.
  2. Add the flavoring and mix to combine.
  3. Deposit in silicone mats with 25-mm/1-in round hole