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Dark chocolate & roasted vanilla ganache-coated sweets
A creamy dark chocolate ganache with hints of roasted vanilla, cut into small squares and coated in a crunchy milk chocolate.
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Coating the rhodoid sheet with chocolate
Techniques covered
- Chablonner
- Making a ganache
- Infusing milk or cream
- Chinoiser (straining)
- Roasting vanilla
- Cutting a ganache
- Performing a tempering test
- Tempering chocolate using the seeding method
- Tempering chocolate
- Coating with chocolate
- Decorating with a fork
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