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The Art of the Chocolatier
About this book
Place the ganache pieces onto the belt of the enrober in batches, leaving enough space between them for each piece to be fully enrobed.
Make sure there is a nice curtain of couverture flowing through the enrober and pass the ganache pieces through the machine.
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).
As soon as the pieces are enrobed, decorate as desired using a transfer sheet (see
), colored chocolate squares, or other decorations such as salt, gold leaf, nuts, or cocoa nibs.
© 2011 All rights reserved. Published by Wiley.