using ganache cutters

Hi all,I just got a set of ganache cutters, but am wondering - do you bottom them before or after cutting the shape? And if you do it after cutting, how do you apply the chocolate? I was thinking of a small pastry brush, but can it be done with an icing spatula?Any other tips for working with ganache cutters?
updated by @tien-chiu: 05/05/15 08:06:42AM

Hi,I have those cutters also.I treat the ganache slab the same way as if I were slicing it into squares.Prepare the ganache, bottom it and then cut.

Like Carol says, bottom first, then cut. You can punch out about 3 centers before turning it upside down to remove the cut ganache. http://forums.egullet.org/index.php?/topic/95787-advanced-chocolate-class-with-jean-pierre-wybauw/page__view__findpost__p__1310386 Check out the picture about half way down the first post that show's Wybauw using the cutters.


--
www.eztemper.com

www.thechocolatedoctor.ca

Wonderful!! Thanks so much to both of you.