Introduction to Dipping, Enrobing and Transfer Sheets

Creating chocolate ganache (chocolate and heavy cream) sheets and cutting them
into squares for dipping in tempered chocolate.

CLASS HIGHLIGHTS

• Producing a single- or three-tier ganache sheet (ganache au trois) and firming the sheet to ease cutting with knife or culinary guitar
• Tempering chocolate to attain appearance, texture and mouth feel for use in dipping process
• Dipping cut squares in prepared tempered chocolate and affixing a transfer-designed square to each piece of chocolate
• Dipping truffle shells in tempered chocolate and designing and painting them according to specifications