Francisco Migoya

Baguette Ganache

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Preparation info
  • Yield: About

    2

    Large Bars
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

Components

Method

Assembly Instructions

  1. Cast the molds using tempered sourdough couverture according to the Molded Chocolates method.
  2. Pipe the ganache into the mold to just under the top rim. Cap the mold. When the chocolate has set, unmold the bars.
  3. Using a spray painter, spray about