Slabbed Ganache

When making slabbed ganache, the recommended schedule for production should be spread out over 3 days, as follows:

1. Day 1: Make all the ganache, cast or spread it in frames, and let the ganache fully crystallize overnight.
2. Day 2: Cut the ganache and separate the pieces to allow the sides of each piece to dry, making it easier to handle the ganache while maintaining its shape.
3. Day 3: Enrobe the ganache pieces and package.<