The Chocolate Life

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Hi all,

I just got a set of ganache cutters, but am wondering - do you bottom them before or after cutting the shape? And if you do it after cutting, how do you apply the chocolate? I was thinking of a small pastry brush, but can it be done with an icing spatula?

Any other tips for working with ganache cutters?

Tags: cutters, ganache

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I have those cutters also.
I treat the ganache slab the same way as if I were slicing it into squares.
Prepare the ganache, bottom it and then cut.
Like Carol says, bottom first, then cut. You can punch out about 3 centers before turning it upside down to remove the cut ganache.

Check out the picture about half way down the first post that show's Wybauw using the cutters.
Wonderful!! Thanks so much to both of you.


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