Label
All
0
Clear all filters

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title