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Cherry Cordials, Shell-Molded
Preparation info
- Yield:
125
Pieces - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Cocoa butter, colored red, melted (at 30°C/85°F), for |
Method
- Rub the red cocoa butter into cherry cordial molds, covering only portions of the mold.
- Line the molds with the tempered dark chocolate, using the shell-molding technique.
- Warm the fondant to 28°C/82°F. Add the invertase, mixing thoroughly. Thin the fondant with the brandy, if necessary, to make it somewha
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