Page 66 - Pastry & Baking Magazine

64
Pastry & Baking
North America
Hands On Chocolate
8.
9.
10.
11.
12.
13.
14.
8.
Allow ganache to crystallize at room temperature about
2
hours. Other needed equipment will be: Plexiglas
sheet,
1
/
2
x1”x24” polypropelene bars, polyethylene
sheet, pastry bag and tip, scissors.
9.
Apply chocolate to bars and attach to Plexiglas.
10.
Pipe ganache spheres on poly sheeting.
11.
Lay a second olyethylene sheet on top of spheres and
flatten with a Plexiglas sheet to create palets.
12.
After 12 hours ganache will be sufficiently crystallized.
Remove poly sheet.
13.
Apply gold leaf to a poly sheet attached to Plexiglas
with a dry brush.
14.
Dip in E.Guittard 72% Coucher du Soleil.