Page 367 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

up next to each other and tape them together so you form a
continuous piece. Using the piece of twine as a guide, cut the
attached strips to the same length as the circumference of the

cake. Flip the transfer sheet over so the shiny side is down and the
textured side is up.
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0. Temper the bittersweet chocolate by following the directions on

page 241.
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1. Spoon a small amount of the tempered chocolate down the middle
of your transfer-sheet strip. Using a small offset spatula, gently
spread the chocolate in a very thin layer over the entire sheet.
Make sure to cover the edges well; you’ll end up spreading the
chocolate over the sides of the transfer, but don’t worry—you’ll trim
away the extra.

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2. Allow the chocolate to set for 3 minutes, but do not let it harden. It
needs to remain malleable.

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3. Using a sharp paring knife, trim around the sides of the transfer
sheet where the chocolate has overlapped. Carefully pick up the
transfer sheet, placing one end against the side of the cake, shiny

side out, chocolate side touching the cake. Slowly wrap the cake in
the sheet, gently rubbing the sides of the transfer to smooth the
sheet and ensure that it adheres to the pie. Once you have
completely wrapped the pie, tape the two ends of the transfer
sheet to each other (they should meet). Refrigerate it to allow the

chocolate to set completely, at least 20 minutes.
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4. Gently rewarm the remaining ganache so that it’s spreadable.
Spoon just enough ganache over the top of the pie to coat it

evenly. Use an offset spatula to smooth the ganache. Refrigerate
the pie for 10 minutes, or until the ganache is set.

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5. Remove the tape and very carefully peel away the plastic sheeting
from the transfer sides to reveal the pattern. To serve, dip a very