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?
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.
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
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
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