Page 52 - PastryNA2012_2

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Sweet Spectrum
50 Pastry & Baking North America
Publisher’s Note:
A professor in baking and
pastry arts at the college, Peter Greweling teaches
Chocolates and Confections to students pursuing
their bachelor’s and associate degrees from the
college. The award-winning author of Chocolates
and Confections: Formula, Theory, and Technique
for the Artisan Confectioner and Chocolates and
Confections at Home with The Culinary Institute
of America, Chef Greweling is a Certified Master
Baker and a Certified Hospitality Educator. To learn
more about the CIA and its expert faculty, visit
Starch-molded Liquor Cordials are classic confections in which a thin
eggshell of crystalline sugar surrounds syrup that is generously flavored
with a spirit or liqueur; the piece is then enrobed in chocolate.When
bitten, the chocolate and sugar shell give way to release the liquid
center. Eating one is a singular experience.
By Peter Greweling
Photography by Keith Ferris