Peter Greweling

Peanut Butter Cups

Preparation info
  • Yield:

    200

    Cups
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner (2nd edition)
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2013

  • About

Ingredients

Foil cups lined with milk chocolate 200

Method

To Prepare the Foil Cups

Line cups with the tempered dark chocolate following the procedure.

To Make the Filling

  1. Combine the peanut butter, confectioners’ sugar, cocoa butter, and salt. Mix until homogeneous.
  2. Adjust the temperature of the mixture to 28°C