William Curley

To make a jelly-layered chocolate

Appears in
Couture Chocolate
Couture Chocolate

By William Curley

Published 2011

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1. Make your chosen jelly layer (see Pâté de Fruits or other flavour variations) and spread it into a non-stick baking mat. Smooth out the surface and leave to set overnight in a cool, dry area.

2. Make a half quantity of the Basic Ganache and pour it over the set jelly. 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.