"Eddie Grove" <eddiegrove@[EMAIL PROTECTED]
> wrote in message
news:87lk4imtra.fsf@[EMAIL PROTECTED]
> "JMF" <jfavaro@[EMAIL PROTECTED]
> writes:
>
>> 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
>
> I haven't tried this, so I am just guessing, but I plan to make this
cake
> soon. I saw something nearly identical on Tyler's Ultimate show, and
> found
> it by googling on the glaze.
>
>
http://www.thatsmyhome.com/chocolate/bittersweet-chocolate-cloud-cake.htm
>
> Check the chocolate glaze in that recipe.
>
>
> Eddie
Eddie,
First of all, the cake looks delicious. That's a really intriguing touch
putting the honey in the glaze. I guess the only way to find out whether
that glaze has the properties I'm wondering about is to make it! Thanks
for
the reply,
John
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