Softening stiff praline paste with a small part of the melted chocolate before adding the remaining chocolate will prevent lumps in the filling. To keep…
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Molding chocolates using very clean, smooth molds, well-tempered chocolate and a filling between 78-82 degrees F. Piping fillings warmer than 82 degrees F into the…
Using a thin-bladed knife or guitar, cut the fully set filling into pieces with straight sides and perfectly square corners. Dip the cut pieces of…
Rolling ganache fillings in a layer of chocolate before dipping to create a thin chocolate coating that protects the ganache from melting when it is…
Spraying chocolate should be warm, smooth, fluid and lump-free. Spray in a smooth, even motion to evenly coat the cake. Chocolate spray that is too…
Thinly and evenly spreading tempered chocolate onto a transfer sheet and cutting it using a thin, sharp blade once it has partially crystallized. After the…
Forming chocolate curls by combing tempered chocolate over an acetate strip and twisting the strip once the chocolate has partially crystallized. After the chocolate has…
Forming chocolate cigarettes from a partially crystallized band of tempered chocolate using a scraper or the blade of a chef’s knife. Form longer cigarettes by…
Methodically agitating hot, melted untempered chocolate on a granite surface to cool it while crystallizing its cocoa butter. Once the tabled chocolate is thickened and…
Adding crystallized, tempered chocolate “seed” into a hot, melted untempered chocolate to provide the proper cocoa butter crystals for the cocoa butter in the untempered…
