----- Original Message -----
From: "Janet" >
Newsgroups: rec.food.chocolate
Sent: Thursday, March 20, 2008 1:54 PM
Subject: Thin chocolate glaze?


>
> "JMF" > wrote in message
> ...
>>
>> "Janet" > wrote in message
>> ...
>>>
>>> "JMF" > wrote in message
>>> ...
>>>>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