Discover Chocolate and Live La Vida Cocoa!
using ganache cutters
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?
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?
Replies to This Discussion
-
Permalink Reply by Carol on -
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.
-
Permalink Reply by Kerry on -
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.
Member Marketplace
Notice to members:
OpenX took their service offline permanently without notice over the weekend. I am looking for a replacement hosted ad server.
Promote TheChocolateLife
Follow Clay on:
Twitter :: @DiscoverChoc
F'Book :: TheChocolateLife
F'Book Group :: LaVidaCocoa
Paper.li :: @DiscoverChoc
Badge
© 2013 Created by Clay Gordon.
