Stéphane Tréand & Michael Joy
Pastry’s Best Magazine, May 2006
When encapsulation first made center stage, it was a breakthrough. Its continued popularity is apparent with so many chefs eager to duplicate the effect. Competition after competition we see encapsulation get cleaner, yet not necessarily more innovative. Repeating a technique is valuable for day to day needs, but those expecting to score points with the judges must do more. To the competition chef’s credit, they have discovered pouring Isomalt on vinyl will eliminate air bubbles. They have also learned to double encapsulate shapes to prevent re-melting under the heat of a fresh pour.
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