Choc Chocolat Coating and Finishing (Enrobage et finition)
Combine the ganache squares with the cocoa nougat, then coat.
Ingredients
cocoa bean crushed nougat pieces
to taste
extra-dark chocolate (tempered)
to taste
Instructions
1
Preparation
Use a little chocolate to stick the cocoa bean crushed nougat pieces onto the ganache squares. The nougat pieces must be placed on the day of coating. Strictly control humidity (below 60%) and temperature. Coating area (24-27°C), crystallization area (16°C).
2
Tempering
Approximately 1 hour before coating, temper the centers at 24°C.
3
Mechanical coating
Place the candies neatly and spaced apart on the conveyor belt. Coat with tempered extra-dark chocolate. Package after crystallization.
4
Hand coating
Temper the chocolate. Using a dipping fork, completely dip each candy into the tempered chocolate, lift out, tap against the edge of the bowl to remove excess, and place on guitar paper. Place a Rhodoïd sheet in the center of each candy; press with a tool of the same size. Crystallize at 16°C on the guitar paper for 24 hours. Package once crystallization is complete.
