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Peter Greweling

Bourbon Stratospheres

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Preparation info
  • Yield:

    100

    Bars
    • 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

Bourbon Cordials

Sugar

Method

To Make the Bourbon Cordials

  1. Prepare starch molds using a 25-mm/1-in hemispherical imprinter. Take care that the starch is very well dried. (See
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