Cake Glazing
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Uploader Comments (BKBakery)
All Comments (25)
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@orinachan add corn syrup to the heavy cream.. Use bitter sweet chocolate 52% cacao.add soft butter to the chocolate.
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@LetsGoEatSomeHam Lol I just got the same feeling watching it.
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...I could watch chocolate drissle OVER AN OVER AN OVER, I relaxes me so much, I dunno why.
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donde lo puedo conseguir??????
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thank you
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when u say chocolate gelatin glaze, does it mean there is gelatine in it?
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how do you make your glaze so dark and shine mine is alaways plain brown
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how cool can u let the chocolate gelatin mixture get to the point where its still pourable like that but wont start setting up? happen to have some tips for someone who is interested in making pastries with fruit or chocolate glazes?
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what temperature is this glaze at? i know a chocolate gelatin glaze but it says its best used at around 80 degrees F which i would assume is too hot to pour on a mousse cake. is this a cold glaze? how cold can u let the gelatin mixture get before it starts to solidify?
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The glaze we use is between 110-105 F. To make this work, the mousse on the cakes must be completely frozen prior to glazing and put back into the freezer after glazing.
BKBakery 6 months ago
You can use a butter cream, the video has a chocolate mousse and all is good and cold before glazing.
BKBakery 6 months ago
It's a chocolate gelatin glaze, not straight chocolate. Hope that helps!
BKBakery 1 year ago