Chocolate Glacage

Discussion in 'Professional Pastry Chefs' started by jp9999, May 27, 2010.

  1. jp9999

    jp9999

    Messages:
    2
    Likes Received:
    10
    Exp:
    Culinary Student
    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?
     
  2. foodpump

    foodpump

    Messages:
    4,959
    Likes Received:
    512
    Exp:
    Professional Pastry Chef
    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.
     
  3. bossacafez

    bossacafez

    Messages:
    3
    Likes Received:
    10
    Exp:
    Owner/Operator
  4. manderz171

    manderz171

    Messages:
    5
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    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
     
  5. jahblessed

    jahblessed

    Messages:
    4
    Likes Received:
    10
    Exp:
    Line Cook
    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
     
  6. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Glacage and Ganache are two different things and two different consistancies, and two different preps.
     
  7. petemccracken

    petemccracken

    Messages:
    3,401
    Likes Received:
    159
    Exp:
    Professional Chef
    ChefEDB, is this definition of glaçage along the lines you are referring to?
     
  8. chefedb

    chefedb

    Messages:
    5,516
    Likes Received:
    177
    Exp:
    Retired Chef
    Usually a glaze or glasage is pourable.