Slabbed Ganache

Preparation info
    • Difficulty


Appears in
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

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.<