Decorating with Perforating

A simple and effective way of creating a textured finish on our couture chocolates.

1 Using a dipping fork, dip each ganache cube in some tempered chocolate and ensure it is evenly coated.

2 Tap the fork on the side of the bowl/pot to remove any excess chocolate. Leave to set.

3 Perforate the top of each chocolate with a clean, dry knife or other utensil of choice to create a pattern or mark. You could use a marked knife or a shaped cutter, for example.

4 Leave to set for about 2 hours in a cool, dry area.