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Decorating with Perforating
Appears in
Published 2011
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.
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