| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
servings |
INGREDIENTS
| 6 |
oz |
Callebaut or Baker's Premium white; chopped very fine |
|
|
; chocolate, by hand (about 1 |
|
|
; 1/8 cups) |
| 1/4 |
c |
Light corn syrup |
INSTRUCTIONS
Put chocolate in a dry wide metal bowl that fits snugly over a 3- to
4-quart saucepan. Fill saucepan halfway with 120F. water and immediately
set bowl over water. Let chocolate stand undisturbed 15 minutes, or until
melted. Stir chocolate just until smooth and remove bowl from pan.
Add corn syrup to chocolate and stir with a rubber spatula until mixture
thickens and forms a dough. Halve dough and wrap each half in plastic wrap.
Let white chocolate leather stand at room temperature until it firms to
consistency of clay, about 1 hour and up to overnight, depending on
temperature of kitchen. If your kitchen is very warm, leave leather in a
cooler place but do not refrigerate. If leather becomes too firm to roll
out, try to knead leather in your hands until malleable. If leather is
still too firm, microwave at 50% power to 2 to 5 seconds, or until just
soft enough to roll out.
Makes two 4 1/2-ounce pieces.
Gourmet May 1995
Converted by MC_Buster.
Per serving: 231 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 63g Carbohydrate; 0mg Cholesterol; 99mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 4 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”