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Kerry asked me if he had discussed it in Montreal when I took his ganache course.  The description above is not what I remember, but maybe we are talking about a different chocolate. ( I am thinking of the small log with a fairly wide stripe, see image below.)  For that chocolate, he mentioned that his assistant used a thin strip in each cavity to block off before spraying, and that it took a fair amount of time.  We discussed in the group how this wouldn't be effiicient for production.  He arrived in Montreal with all the molds ready to be filled.

Here is a picture of both chocolates.  The one on the left below was done with a thin strip.  We didn't discuss the half dome, which must be the one you are talking about? 

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Kerry asked me if he had discussed it in Montreal when I took his ganache course.  The description above is not what I remember, but maybe we are talking about a different chocolate. ( I am thinking of the small log with a fairly wide stripe, see image below.)  For that chocolate, he mentioned that his assistant used a thin strip in each cavity to block off before spraying, and that it took a fair amount of time.  We discussed in the group how this wouldn't be effiicient for production.  He arrived in Montreal with all the molds ready to be filled.

Here is a picture of both chocolates.  The one on the left below was done with a thin strip.  We didn't discuss the half dome, which must be the one you are talking about?  .

Kerry asked me if he had discussed it in Montreal when I took his ganache course.  The description above is not what I remember, but maybe we are talking about a different chocolate. ( I am thinking of the small log with a fairly wide stripe, see image below.)  For that chocolate, he mentioned that his assistant used a thin strip in each cavity to block off before spraying, and that it took a fair amount of time.  We discussed in the group how this wouldn't be effiicient for production.  He arrived in Montreal with all the molds ready to be filled.

Here is a picture of both chocolates.  The one on the left below was done with a thin strip.  We didn't discuss the half dome to the right, which must be the one you are talking about?  .

Kerry asked me if he had discussed it in Montreal when I took his ganache course.  The description above is not what I remember, but maybe we are talking about a different chocolate. ( I am thinking of the small log with a fairly wide stripe.)  He mentioned that his assistant used a thin strip in each cavity to block off before spraying, and that it took a fair amount of time.  If you look at the line it is too perfect to be scratched off.  The edges are perfect.  We discussed in the group how this wouldn't be effiicient for production.  He arrived in Montreal with all the molds ready to be filled.

I will add a picture of the individual chocolates with the legends, so you can see them close up.

Addendum, I think we are talking about a different chocolate, sorry for the confusion!  We didn't discuss the half dome.

Kerry asked me if he had discussed it in Montreal when I took his ganache course.  The description above is not what I remember, but maybe we are talking about a different chocolate. ( I am thinking of the small log with a fairly wide stripe.)  He mentioned that his assistant used a thin strip in each cavity to block off before spraying, and that it took a fair amount of time.  If you look at the line it is too perfect to be scratched off.  The edges are perfect.  We discussed in the group how this wouldn't be effiicient for production.  He arrived in Montreal with all the molds ready to be filled.

I will add a picture of the individual chocolates with the legends, so you can see them close up.