Remove your cake from the freezer after the glaze has reached around 94 degrees and lay it on a cookie sheet, raised off the sheet with something somewhat smaller in diameter than the cake itself so the glaze may drop off (I used the same 6-inch cake ring I used to cut out my brownie).The glaze must be at the proper temperature to make a thick enough coating on the outside of the cakes. Allow glaze to cool, stirring periodically, until an instant-read thermometer registers 95 degrees F. Allow 30 seconds for the heated liquid to cool before pouring it over the chopped chocolate and stirring until the chocolate is completely melted and the mixture is smooth (you can also use an immersion blender if you have one to expedite this process, just try not to mix air bubbles into the glaze if possible). Add the sweetened condensed milk and whisk to combine. Remove from heat, then add gelatin and whisk until dissolved (squeeze out as much water as possible beforehand).In a saucepan, combine the sugar, corn syrup, and water and bring to a boil over medium heat, stirring constantly, until the sugar is completely dissolved and the liquid is clear.Set aside milk chocolate in a heat-resistant dish.
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