Enrobing requires a fine balance between the thinness, proper pre-crystallization, and cocoa butter content of our chocolate couverture. When making chocolate bars, dessert bars, and other enrobed confections, we must ensure that these elements are in balance to create glossy pieces with a sophisticated finish. At the same time, we must learn how to coat our products with a layer of chocolate that is thin enough to enhance, rather than overwhelm, our ganaches and products. In this online-live course, we will use four fantastic recipes –including three ganaches and a Mendiant bar– as the perfect excuse to cover all the steps and methods we need (hand dipping and machine enrobing, mainly) to make beautifully enrobed products, whether you have a large production or just enjoy making a handful of impeccable-looking pieces.
What is included in the tuition fee?
Recommendations and rules:
CHEF COURSES
