Label
All
0
Clear all filters

Frédéric Bau

Undercoating

Rate this recipe

Preparation info
    • Difficulty

      Complex

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

Undercoating facilitates the handling of praline, ganache, pâtes de fruits (fruit jellies), and other fillings when you cut and coat them. It provides a protective layer, preventing fragile fillings from melting when they come into contact with the heat.

Method

Before cutting

Fillings for chocolate bonbons, uncut, such as ganache, praline, etc.

Spread a little tempered chocolate over the surface of your uncut ganache, praline filling,

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title