Peter Greweling

Strawberry Blondes

Preparation info

  • Difficulty

    Medium

  • Yield:

    170 Pieces

Appears in

top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sliced almonds 200 g 7 oz 13%
Triple sec liqueur 20 g 1 oz 1%
Sugar 20 g 1 oz 1%
Cornflakes cereal 80 g 3 oz 5%
Dried strawberries, chopped 200 g 7 oz 13%
Dehydrated strawberry powder 20 g 1 oz 1%
White chocolate, melted, tempered, at 30°C/86°F 980 g 35 oz 66%
Batch Size 1520 g 55 oz 100%
Dehydrated strawberry powder, for finishing as needed

Method

  1. Toss the almonds with the triple sec in a stainless-steel bowl to moisten. Sprinkle with the sugar and toss together to mix.
  2. Spread the almonds in a single layer on a sheet pan. Toast until golden. The almonds will require turning in order to toast evenly.
  3. Allow the nuts to cool to room temperature.
  4. Gently mix the toasted almonds with the cereal, dried strawberries, and 10 g/0.5 oz of the strawberry powder. If the dried strawberries clump together, gently separate them, distributing them evenly throughout the mixture
  5. Mix the tempered white chocolate with the remaining 10 g/0.5 oz of strawberry powder.
  6. Working with only about 50 g/1.75 oz of the nut mixture at a time, put the mixture into a small bowl or cup that has been prewarmed to 28°C/82°F. Add enough of the tempered white chocolate blend to just coat the nuts. Before the chocolate begins to set, spoon small mounds of the salpicon onto parchment paper.
  7. To finish, sift a small amount of the dehydrated strawberry powder over each mound.
  8. Repeat until all the nut mixture is used.

© 2007 All rights reserved. Published by Wiley.