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Peter Greweling

Cherry Cordials, Starch-Molded

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Preparation info
  • Yield:

    125

    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

Dark chocolate discs, as bases

Method

To Prepare the Molds and Make the Dark Chocolate Discs

  1. Prepare starch molds using a dome imprinter. (See Starch-Molding Technique and Theory.)
  2. Prepare the discs using the tempered dark chocolate and either a cutter or a stencil. The discs should be the same diameter as the starch mold

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