- Scoop the ganache from the pail using a #100 scoop.
- Freeze the ganache for 30 minutes.
- Melt Carat Coverlux to 115°-120°F.
- Using your hands (with gloves), coat the ganache with the Coverlux and immediately roll into the desired coating of your choice. Some examples include:
Freeze dried raspberry powder
Toasted Graham Cracker Crumbs (with a mini marshmallow filling)