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Chocolate Glacage

post #1 of 8
Thread Starter 

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?

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post #2 of 8

1 part 33% cream

1 part chocolate

 

Basically, a ganache

 

Sets up loverly, gives off a nice shine, cheaper than anything that comes out of a bucket.

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
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post #3 of 8

i like using this recipe :

 

http://cannelle-vanille.blogspot.com/2008/12/daring-bakers-and-buche-de-noel.html

 

i think its called a lacquer glaze if i'm not wrong. super shiny but solidifies real quickly so you hv to use it when the glaze it slightly warm. yields good results tho', its delicious and cheaper than a choc glaze that uses whipping cream, choc couverture and glucose.

post #4 of 8

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

post #5 of 8

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

 

post #6 of 8

Glacage and Ganache are two different things and two different consistancies, and two different preps.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #7 of 8
Quote:
Originally Posted by chefedb View Post

Glacage and Ganache are two different things and two different consistancies, and two different preps.

ChefEDB, is this definition of glaçage along the lines you are referring to?

 


 

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 8

Usually a glaze or glasage is pourable.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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