Making Chablon

‘Chablon’ is the technical term for a very thin layer of chocolate that acts as a base for a ganache. It gives chocolates a professional finish, and give them a solid base so that when you dip the ganache in tempered chocolate with a dipping fork, the ganache doesn’t sink into the fork and get stuck.

Lightly grease the surface of a flat tray (minumum 20 x 20cm) with a flavourless oil, cover it with clingfilm and, using a paper towel, push out any visible air bubbles from the centre outwards. Brush tempered chocolate on to the clingfilm, taking it to the edges of the tray so that it leaves a margin for your 18 x 18cm stainless steel frame. Using a pastry brush, paint tempered chocolate on to the clingfilm. Place the steel frame on top and leave it to set while you make your ganache.