----- Original Message -----
From: "Janet" <boxhill@[EMAIL PROTECTED]
>
Newsgroups: rec.food.chocolate
Sent: Thursday, March 20, 2008 1:54 PM
Subject: Re: Thin chocolate glaze?
>
> "JMF" <jfavaro@[EMAIL PROTECTED]
> wrote in message
> news:47e13375$0$36440$4fafbaef@[EMAIL PROTECTED]
>>
>> "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
>>
> 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
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