The following ’shock freezing’ technique, which creates thin, flexible sheets of chocolate, is perfect for decorating Christmas logs. But be warned, this only works with real chocolate, not with baker’s coating.To master the technique it will be necessary to have a basic knowledge of chocolate tempering, which is also known as pre-crystallising.You can find everything you need to know chocolate tempering on the Barry Callebaut website: [http://www.callebaut.com]. Flexible chocolate sheets for finishing Christmas logs:When tempered chocolate is poured onto an ice-cold surface it gets a shock effect, which hardens the chocolate, but leaves it flexible enough to mould by hand.The technique may sound a bit complicated but give it a go and you will be amazed by the effects you can achieve.Try to get a piece of marble or granite from your local stone merchant (search on [http://www.yell.com] to find one in your local area). The stone does not need to be in perfect condition and the colour doesn’t matter. Try to get a long shaped piece measuring 60cm x 30cm.Put the stone in your freezer for at least two hours and take it out 10 minutes before you are ready to use it. Dry off any water that has condensed on the surface.Temper some dark chocolate couverture to 32-33?C and pour a small amount on to the marble. Spread it out as fast as possible with a pallet knife to a thickness of 2-3 mm. Immediately cut the chocolate to the desired length with your knife, then pass the knife underneath the chocolate to release it from the stone.Pick it up in your hands and fold it around your Christmas log or cakes. Repeat the process until the cake is covered with chocolate shards, then dust with cocoa powder followed by icing sugar. The effect is stunning.
The abandonment of the transaction follows a CMA phase 1 investigation finding that the merger, between two of the largest towbar companies in Europe, could damage competition in the UK.The CMA’s investigation found that the companies together control a large share of all towbar supply to car manufacturers operating throughout the UK and Europe.During its investigation, the CMA worked closely with the German competition authority, the Bundeskartellamt, which was conducting its own investigation into whether the merger could damage competition in Germany.They exchanged information and analysis on the competition issues that each were investigating, and ultimately reached a similar view about the harmful impact that the transaction could have on towbar supply to car manufacturers within Europe. The two authorities also held discussions on the feasibility of possible remedies to address the concerns that each had identified.While at this stage of the UK investigation the companies had the option to address the CMA’s concerns, or proceed to a more in-depth ‘phase 2’ investigation, they have now agreed to abandon the transaction.More information can be found on the Horizon Global Corporation / Brink International B.V. case page.