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  1. Place the ganache pieces onto the belt of the enrober in batches, leaving enough space between them for each piece to be fully enrobed.
  2. Make sure there is a nice curtain of couverture flowing through the enrober and pass the ganache pieces through the machine.
  3. Once the ganache pieces are enrobed, they will pass under a blower and a rotator, which will shake the pieces and remove excess couverture (to prevent feet).
  4. As soon as the pieces are enrobed, decorate as desired using a transfer sheet (see Chapter 7), colored chocolate squares, or other decorations such as salt, gold leaf, nuts, or cocoa nibs.

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