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How to Use Ganache to Glaze Cakes

I'm Ed Engoron from Choclatique, and I am "The Chocolate Doctor." Do you like the look of those beautiful shiny cakes in the bakery case? I certainly do, and my favorite is the Sacher torte. Sacher torte comes from the Hotel Sacher in Vienna. I happened to work there for nine months, making about 400 of these beautiful cakes a day. And, you'd think they're really hard to make because they're so seamlessly shiny, but they're really not, and they all start with the magic of ganache, a little bit of cream, and a little bit of butter. And then, you mix them all together, and you apply them to the cake. Now, you don't have to worry about frosting the cake or anything else. You just pour it over the cake. It's always best to have a frosting tray underneath, and a sheet pan underneath that to catch the glaze, because you can use the glaze over and over again. And, just look at that cake - doesn't that start to look beautiful? It's like a chocolate waterfall. It's like Niagara Falls on cacao beans. Look at that, it's absolutely beautiful. And, I guarantee you it turns out this magnificent every single time. I'm Ed Engoron from Choclatique. I am "The Chocolate Doctor." Take two truffles, and call me in the morning.