Hand Enrobing/Dipping For Firm Ganaches, Rolled Truffles, & Fruit (Starts At 1 Hour)

+ What's Covered?

You will learn how to dip firm ganaches, dried fruits, or fresh fruits into chocolate. This may seem like a simple task, and it is, but there are some important ideas to keep in mind. The chocolate needs to be of an ideal even thickness without a large "foot" (or pooling) of chocolate under the ganache or fruit.

This lesson can also easily incorporate tempering tips or instructions before dipping. In fact, if your tempering is not very good, then I recommend focusing on getting your tempering down in this lesson as well.

+ What Equipment or ingredients will I need?

Equipment to temper depending on how you temper (bain-marie, stainless steel bowls, rubber spatula, thermometer)

Kitchen Forks or enrobbing/dipping prongs

Small bowls to fill with chocolate

Parchment lined trays or another flat surface

Room in your fridge for the trays

Garnishes if you wish.

+ How Long Should I Book?

If you are not very good at tempering, then I would recommend 1.5-2 hours.

If you have your tempering down, then 1 hour should suffice.

+ Is This Good For Beginners?

Yes.