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Peter Greweling

Liquor Cordials, Starch-Molded

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Preparation info
  • Yield:

    150

    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

Sugar 740

Method

  1. Prepare starch molds using a bottle imprinter. (See Starch-Molding Technique and Theory.)
  2. Combine the sugar and water in a saucepan and cook to 119°C/246°F. Clean the sides of the saucepan well while cooking, using a pastry br

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