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Chocolate Glacage

20K views 7 replies 7 participants last post by  chefedb 
#1 ·
I am looking for a recipe for "chocolate glacage" to replace the poured fondant which is too sweet for my taste. It's important that the glacage will solidify after covering the cake. I understand recipes which include gelatine will not solidify? and recipes which include "pate a glacer" are expensive because of the cost of the pate a glacer? Any suggestion for a happy medium?
 
#4 ·
ok so the cream and chocolate receipe...THAT is ganache. a Glacage is different because of the addition of oil and/or cornsyrup. the receipe i have is perfect, well stay super shiny but like any glacage you must work fast

Oil (any kind well work) 1-2 T depending on how flowly u want the chocolate it is easier to work with, with more oil

butter 2oz

dark chocolate 6 oz

heavy cream 7 oz
 
#5 ·
well try this one..

cream 35% fat   1litre

sugar     150 g

cocoa powder    150 g

gelatin   7 leaves

heat the cream then add the cocoa powder and sugar which you should mix together then add the gelatin leaves. then let cool till the consistency that you need
 
#6 ·
Glacage and Ganache are two different things and two different consistancies, and two different preps.
 
#8 ·
Usually a glaze or glasage is pourable.
 
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