Peter Greweling

JFB’s

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Preparation info
  • Yield:

    156 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

Sliced almonds 220

Method

  1. Moisten the almonds with the kirschwasser in a stainless-steel bowl. Sprinkle with the sugar. Toast in the oven until golden brown. Allow to cool to room temperature. Coarsely chop the almonds.
  2. Combine the praline paste and the tempered dark chocolate. Mix in the dried cherries and the chopped almonds.
  3. Temper by tabling on a marble slab until cooled t