I've made a couple batches of layered bars that are having issues with the layers separating when cutting the slabs into bars. It's mostly an issue with bars that have a layer of caramel topped with a ganache. I have tried a roll knife, a guitar cutter, and a double handed cheese knife. Does the firmness of the ganache or caramel play a role? What about the thickness? Is there a method for cutting that will help avoid this? Is there a technique for assembling or layering that will solve my problem?
Any suggestions are very welcome!
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