Ganache, Jacques Genin
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.