Peter Greweling

Morello Bars

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Preparation info
  • Yield:

    120

    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

Cherry Jelly

Cherry purée

Method

To Make the Cherry Jelly

  1. Combine the cherry purée, apple compote, and the 160 g of glucose syrup in a saucepan.
  2. Mix together the 80 g of sugar and the pectin