----- Original Message -----
From: "Janet"
Newsgroups: rec.food.chocolate
Sent: Thursday, March 20, 2008 1:54 PM
Subject: Thin chocolate glaze?



"JMF" wrote in message
...

"Janet" wrote in message
...

"JMF" wrote in message
...
I have now seen something twice, and I'm wondering if anybody can tell
me how to do it (e.g. a recipe):

A friend bought a chocolate cake from a world-champion (literally, he
claims) pastry chef, which was basically ganache, the whole cake. The
cake had a chocolate glaze, all around (top and sides) -- like, say, a
Sacher Torte. Except that this was a very, very thin glaze, and
certainly not hardened at all.

Then I saw this kind of thin glaze again on another occasion.

I make a chocolate cake with a ganache layer on top, and it occurred to
me that that this kind of thin, not-hardened glaze would be a nice
thing to do for it. But the only glaze recipes I know about give you a
rather thicker glaze, whereas this one seems to be millimeter thin,
almost liquid -- and yet somehow manages to be "set" at the same time.

Can somebody shed some light on this?

John


Have you tried either the Chocolate Cream or Chocolate Butter glaze in
The Cake Bible by Rose Levy Beranbaum?

No, I haven't - don't have that book. Can this glaze get "very thin"?

John

Yes. And it is soft yet set at the same time.

Whether it is quite as thin as you wish when made following the basic
instructions, I am not sure. But you could probably achieve an even
thinner glaze by using it while it is a bit warmer/a bit less set than she
recommends.

BTW, The Cake Bible is the single best book on the subject that I have
ever seen. You may well be able to get it out of the library. Some of the
recipes are available online, also.

Great - thanks very much for this, Janet. I'll order the book!

John