On Mar 16, 11:03 am, Eddie Grove <eddiegr...@[EMAIL PROTECTED]
> wrote:
> "JMF" <jfav...@[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...
>
> Check the chocolate glaze in that recipe.
>
> Eddie- Hide quoted text -
>
> - Show quoted text -
I tried that and I made a bit of a mess of it. I hope someone else had
better luck.
Adam
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