Kyle,
I use a 2:1 chococlate to shortening (butter and sweetex) for my dipped items.
could anyone share a formula for chocolate glaze. I am looking for a glaze for cakes that stays shiny after setting and cooling.
I heard of one made with cocoa and gelatin but nothing spacific. It was easier when I worked in the restaurant and the cake could be glazed with ganach and sent out just set and with a beautiful sheen.
Thanks. |