like m&s i'd like to cover my christmas cake with marzipan and chocolate. surely choc will crack so i wondered if i should add anything to the choc. and how long would it keep
2006-12-17 04:50:34 · 8 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
yes you will need cooking chocolate to cover your cake!! or you can buy chocolate fondant icing!!!
good luck
2006-12-17 04:54:21 · answer #1 · answered by Anonymous · 1⤊ 0⤋
I must assume you mean proper chocolate (cocoabuter not vegetable fat base). The coating with chocolate suggestions as given earlier all work to an extent. They work on the principle of stopping the usual contraction of chocolate as it sets (if it has been tempered properly- a simple process of heating to ~40'C to ensue all the fat crystals are melted, the cooling to 24 'C with stirring ( generates fat crystals)& heating back to 26'C to ensure all the low melting crystals have melted the keeping at 26 & ensuring the mix is very well mixed). The outer marzipan also needs to be ~26'C else it can either melt or induce the wrong fat crystals, & cooling needs to be slow (ordinary refrigerator is fine as cooling is radient & so slow) Proper chocolate needs ~24 hours to fully set but ideally at 10-15'C while a refrigerator is oftet set to cycle from 4-10'C
The ganash solution is the easiest. It relys on the fat that choclolate does not like water, so on mixing with the thick (boiled to remove some moisture, & knck out the often high microbiological load) cream the fat phase in the chocolate interacts with the water in the cream & sets.
2006-12-17 07:24:52 · answer #2 · answered by John C 2 · 0⤊ 0⤋
Make a ganache
1 1/2 cups heavy cream
1 lb semisweet or bittersweet dark chocolate
1. Boil heavy cream. Turn off the heat. Add chopped chocolate pieces or chips and using a rubber spatula stir the mixture until all the pieces are melted.
2. Pour it into a room-temperature bowl and cover with plastic wrap. Refrigerate the ganache until firm.
2006-12-17 04:55:37 · answer #3 · answered by mommymanic 4 · 0⤊ 0⤋
You could add some icing sugar to the chocolate. The chocolate will not keep very long as it will get a funny taste when it goes stale.
2006-12-17 04:52:43 · answer #4 · answered by patsy 5 · 0⤊ 1⤋
Try some unsalted butter. Do an experiment first.
2006-12-17 04:52:25 · answer #5 · answered by Anonymous · 1⤊ 0⤋
Yes, just one tea spoon of butter.
2006-12-17 04:52:31 · answer #6 · answered by stone 3 · 0⤊ 0⤋
You need to make a ganache
2006-12-17 04:53:43 · answer #7 · answered by MANC & PROUD 6 · 0⤊ 1⤋
i luv xmas
2006-12-17 04:51:33 · answer #8 · answered by Anonymous · 0⤊ 1⤋