Hi M Brown,
Thank you for your input.
I hope I didn't give you the wrong impression. I trained as a chef in New Zealand, but I'm getting further pastry training at work. My main interest is in pastry, that's why I put the slash/ pastry chef in training.
I had thought of microplaning the chocolate on top while still in the template, that way I still have a nice surface & shape, with no lumps.
Thanks again, and I will let you know how they come out.
Cheers,
Kristy |