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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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Hi,
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.

http://forums.egullet.org/index.php?/topic/95787-advanced-chocolate...

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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