Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Candy Bar Layers Separating?

By lrgm252
May 23, 2020 in Pastry & Baking

Followers 1

Recommended Posts

lrgm252

Posted May 23, 2020

- Share

Posted May 23, 2020

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!