Frédéric Bau

Undercoating

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,