"Janet" <boxhill@[EMAIL PROTECTED]
> wrote in message
news:47e07008$0$24123$4c368faf@[EMAIL PROTECTED]
>
> "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?
No, I haven't - don't have that book. Can this glaze get "very thin"?
John
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