Coating the Garance fillings
Steps for assembling, enrobing, and decorating Garance chocolates, including both mechanical and hand methods.
Ingredients
Garance fillings (filling)
Extra Bitter couverture at tempering point (Valrhona) (tempering)
QS
Rhodoïd structure « Mini gouge » (PCB) (decorative sheet)
QS
ganache (per frame usage)
1,050 kg
Instructions
1
Abaissage
The fig jam frame must be completely cooled. Raise it with another frame so that the total thickness reaches 12 mm. Pour the ganache over the jam and spread roughly with a spatula; smooth and level it with a ruler. Crystallize at 4°C. Once the ganache has set, run a small knife around the inside of the frame, then store at 16°C.
2
Chablonnage
Keep the base at 16°C throughout the entire crystallization process. Glaze both sides of the base with a very thin layer of tempered chocolate; crystallize the first side first, then glaze the second side and cut immediately.
3
Cutting the Garance fillings
Cut the base into 15 x 30 mm rectangles using a cutter or knife, keeping the jam on the bottom during cutting for easier handling. Separate the fillings and space them evenly on a stainless steel sheet. This promotes even crystallization and facilitates the glazing operation. Store at 16°C.
4
MECHANICAL COATING
To achieve optimal glazing quality, working principles must be observed and humidity (below 60%) and room temperature must be strictly controlled (24°C working area, 16°C crystallization area). Temper the fillings to 24°C about 1 hour before glazing. Arrange the squares neatly and well-spaced on the conveyor belt. As they leave the glazing conveyor, place a Rhodoïd sheet centered on each chocolate; press it down with a tool of the same size. When leaving the glazing line at 16°C, gather the chocolates on paper and drag them onto an aluminum sheet. Stack and crystallize for 24 hours. Once crystallization is complete, promptly remove the Rhodoïd sheets.
5
MANUAL COATING
Temper the fillings to 24°C about 1 hour before glazing. Heat the tempered chocolate to the tempering point. Use a dipping fork to fully immerse each chocolate in the tempered chocolate, remove it, tap it against the edge of the bowl to remove excess, then place the chocolate on guitar paper. Place a Rhodoïd sheet centered on each chocolate; press it down with a tool of the same size. Crystallize on the guitar paper at 16°C for 24 hours. Once crystallization is complete, promptly remove the Rhodoïd sheets.
