Pre-coating and Cutting (Préenrobage et découpe)
Pre-coat both sides of the ganache sheets and cut into rectangles.
Ingredients
Jivara milk chocolate (Valrhona)
to taste
Instructions
1
Demolding
Once the sheet has set, use a small knife to score along a stainless steel ruler; cut into boards 40cm wide, sized to fit the guitar frame. Maintain this temperature throughout crystallization.
2
Pre-coating
Apply a very thin layer of tempered chocolate to pre-coat one side of the sheet; after crystallization, flip it onto parchment paper and apply a very thin layer of tempered chocolate to the other side.
3
Cutting
Before the chocolate crystallizes, cut into 30 x 15 mm rectangles. Store at 12°C.
