Poker Chips

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Preparation info

  • Difficulty

    Medium

  • Yield:

    200

    Pieces

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Premade fondant 1000 g 35 oz 100%
Flavoring as needed
Coloring, if desired as needed
Batch Size 1000 g 35 oz 100%
Dark or milk chocolate, melted, tempered, for dipping, if desired as needed
Cocoa butter spray (optional; see Note) as needed

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 holes or drop directly onto parchment paper using a fondant funnel.
  4. Allow to crystallize until firm, about 10 minutes.
  5. Dip partially or completely in tempered chocolate if desired.

Coffee Poker Chips

After fondant is heated, add 30 g/1 oz of coffee-flavored liqueur and 30 g/1 oz of coffee extract.

Lemon-Thyme Poker Chips

After fondant is heated, add 30 g/1 oz of lemon juice, 1 Tbsp of chopped fresh thyme leaves, and 2 tsp of lemon zest.

Passion Fruit Poker Chips

After fondant is heated, add 60 g/2 oz of passion fruit purée, reduced by half.

Raspberry Poker Chips

After fondant is heated, add 60 g/2 oz of raspberry purée, reduced by half.