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hi there, I use baking paper or acetate sheets when I slab of ganache, but when release once the ganache sets is stick on the baking paper, why and how to get slab ganache, thanks! 

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You need to put a thin layer of chocolate on the sheet first, then pour in the ganache. Makes it easy to handle and cut.

Thank you Melanie Boudar

I have another problem, I make fruit ganache ratio I try but result have problem, I use cream(8%) fruit puree(18%) white chocolate(28%) this ratio has enough fruit flavor but so soft, hard to put a thin layer of chocolate, and I try raise white chocolate ratio easy to firm but not enough fruit flavor, how can I do? Thank you so much

The layer of chocolate on the sheet doesn't matter what the filling is but white chocolate is usually about 2 parts chocolate to 1 part liquid. Add a concentrated flavor if necessary.


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