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To make an infused or flavoured ganache chocolate
Appears in
Published 2011
1. Brush a non-stick baking mat with Chocolate Cocoa Butter Solution.
2. Make an infused or flavoured ganache and pour it into the prepared mat. Level out the surface and leave to set overnight in a cool, dry area.
3. Brush the ganache with more Chocolate Cocoa Butter Solution; leave to set for 2-3 minutes.
4. Lay a sheet of silicone (baking) paper on top of the ganache. Place an acrylic sheet or baking tray (sheet) on top of that and, holding all three, carefully turn them over so that the tray (sheet) is upturned.