🍫Velour on the ganache. 🎂Figures on velour - I - Tortodel!

Chocolate is much softer than cocoa butter, and when we cover velour 1:1 Muscovy cake, we are quite satisfied with the result, cocoa butter helps a velour surface to keep the mousse and everything is OK, of course, provided that you have a reinforced substrate and a cake does not depart from the substrate with every touch of her. But with the standard cake height of 10-12cm, did not pass I have this option(. To the cake is not deformed, I cover it with ganache or oil-based , and it's pretty tight and we deliberately tender velour subtracting cocoa butter. Quite to remove it is impossible, as in contact with the cold surface of the cake is cocoa butter helps to fasten instantly forming a fuzzy surface of the chocolate spray. 20-25% cocoa butter from the total quantity of chocolate is enough, suede is not as "oak" and turns out fragile.
Maybe someone has already guessed it, but it just occurred to me... or am I wrong reason, but the result is awesome , and so did the right thing.
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Velour:
White chocolate - 200 gr.
Cocoa butter - 50 gr.
I have a little left over for this size cake, you can take a mixture is based on 150 grams of chocolate.
Isomalt for clearing used 60 gr.
Cake size of 25 by 25 cm, height 7 cm, weight after coating with velour 3200 gr.
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