Chablonner: v.tr. “Chablonner” means coating a biscuit (genoise, Joconde biscuit, Savoy biscuit, etc.) with a layer of melted chocolate using a brush, in order to prevent the biscuit from breaking. when soaked with syrup.
Also allows the cake not to stick to the serving dish. The cooled chocolate layer forms a shell.
This technique is only used on chocolate-based cakes.
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