Ganache, Jacques Genin

Ganache, Jacques Genin

A very nice article on THE CHOCOLATE THIEF research by Neil Offen in the Herald-Sun today.

And a little picture of some of that research, Sophie Vidal spreading ganache in Jacques Genin’s laboratoire.  Honestly, if I could take better photos, I wouldn’t have to write so much.

The chocolate ganache sets in the frames, for three days, and then is cut with a guitare into small squares and enrobed in the enrobing machines.  With someone personally touching up every single chocolate that goes through the machine, with an athleticism that would put a professional gymnast to shame.

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