To make a jelly-layered chocolate

Appears in

Published 2011

About

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.

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

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Couture Chocolates

Making a Couture Chocolate

The licensor does not allow printing of this title

To make a jelly-layered chocolate

Become a Premium Member to access this page

$4.99

$39.99

Part of