Page 55 - PastryNA2012_2

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12.
7. Pour liquid back in pan. Repeat process 2 to 3 times to
gently mix the liquid thoroughly.
8. Dispense liquor mixture into starch mold.
9. Cover top of starch mold box with a thick coat of starch.
10. Crystallized cordials - one broken open to show shell
and liquid inside.
11. Dip cordials into tempered chocolate.
12. Place onto parchment paper to set up and pipe a white
chocolate filigree line on bottle neck.
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