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So I just got my guitar cutter, and I made a framed ganache of Valrhona Guanaja on top of a hazelnut praliné. I put a chablon on it (both sides), but when I cut it with the guitar, the chablon cracked and ruined a lot of the little squares.
What is the secret to getting a chablon that I can cleanly cut? Do I need to use untempered chocolate? Is my layer too thick?
So I just got my guitar cutter, and I made a framed ganache of Valrhona Guanaja. I put a chablon on it (both sides), but when I cut it with the guitar, the chablon cracked and ruined a lot of the little squares.
What is the secret to getting a chablon that I can cleanly cut? Do I need to use untempered chocolate? Is my layer too thick?
