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Acetate

Ling

By Ling
in Western Canada: Dining

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lemon curd

lemon curd

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I'm not sure if I can pour tempered chocolate on Silpat and then cut out what I need. Would this ruin my Silpat? Anyone?

I wouldn't put tempered chocolate on silpat and cut it out, mainly because I would not want to risk cutting into the silpat. It would also be very awkward for making the 'collars'. While I've never tried it, I also suspect you would not get the extra shine that occurs when you use acetate.

Edited by lemon curd (log)

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plunk

plunk

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I've poured chocolate on Silpats for making chocolate bark and scored it before the chocolate was fully set. It worked quite well but I didn't cut down all the way through and the Silpat facing side was not shiny.

  • 4 months later...
jende

jende

Posted
Posted

Not wanting to mess with the acetate is the only reason I've never tried making Plaisir Sucre, alhtough I drool every time I see the recipe in Herme's book!

Has anyone ever tried making a modified version, maybe just using the nutty base and ganache? Seems like it would make a pretty delicious bar cookie.

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