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William Curley

Framing ganache

Appears in
Couture Chocolate
Couture Chocolate

By William Curley

Published 2011

  • About

This method is generally used to make squares of ganache for our couture chocolates, but we do also use it to create our House Milk Truffles.

1 Place a non-stick baking mat on a flat baking tray (sheet). Brush the mat with Chocolate Cocoa Butter Solution and leave to set for 4-5 minutes.

2 Pour a Basic Ganache or your chosen flavoured or infused ganache into the prepared baking mat.

3 Ensure the ganache spreads out evenly across the baking mat, place in a cool, dry area and leave to set, uncovered, overnight.

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