I am looking for a more efficient way to make slabbed ganache.
This is how i make it now: I have 2 long stainless steel bars, between these bars i put the ganache and spread it even with a plastic board (see attached picture). I use my fingers to prevent the ganache from running over the side of the bars.
Next day i bottom them, turn over and cut em with the guitar.
In detail I am looking for
-) a better scrapper to spread the ganache (like in the video below)
-) something more flexible than the stainless steel bars (they bend over time and i cant use them anymore and they are unhandy to store)
-) a alternative to the baking parchment, something i can use more than once (silpat doesnt work well for ganache)
A while ago I found this video on the internet. (Le Caramel et le Chocolat Henri Le Roux ) At minute 02:00 you can see how they slab the ganache.
Looking forward to some tips and tricks on how you slab ganache and what equipment you use.
Any help appreciated!
addition: i uploaded a photo of my last slabbed ganache.
updated by @dd: 10/22/15 01:40:24PM