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book molding

Lior

By Lior
in Pastry & Baking

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Lior

Lior

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Hi. I am trying to recall the exact method Wybauw used for those seashells. I remember using the "slamming" method to fill the shells with ganache( not piping...), and then we slammed the two identical molds together. Was this all? This is what made the two halves stick together? DOes anyone remember? Lana asked on the ecole forum and now it is bugging me!

Thanks!

My egullet foodblog

Ganache Chocolate

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Kerry Beal

Kerry Beal

Posted
Posted
Hi. I am trying to recall the exact method Wybauw used for those seashells. I remember using the "slamming" method to fill the shells with ganache( not piping...), and then we slammed the two identical molds together. Was this all? This is what made the two halves stick together? DOes anyone remember? Lana asked on the ecole forum and now it is bugging me!

Thanks!

He fills them with tempered gianduja and that will hold the sides together. If not using gianduja then spread a thin layer of tempered chocolate (as warm as possible) on each side and slap them together ASAP.

the Chocolate Doctor
www.thechocolatedoctor.ca

www.eztemper.com

 

Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012

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