"JMF" <jfavaro@[EMAIL PROTECTED]
> wrote in message
news:47dd57ec$0$17952$4fafbaef@[EMAIL PROTECTED]
>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?
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