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  • Old Fashioned Chocolate Icing That Hardens - Chef Forum
    It sounds like you're looking for a pourable chocolate icing that hardens like fudge You can try making a simple chocolate ganache by heating equal parts heavy cream and chocolate until smooth Pour it over the cake, and it will set as it cools, providing a fudge-like texture Adjust the thickness by varying the cream-to-chocolate ratio
  • pourable tortillas? | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    I am trying to make find use a pourable batter for making something akin to tortillas I know you can not get exactly pourable tortillas and they
  • Old Fashioned Chocolate Icing That Hardens - Chef Forum
    I am looking for a frosting icing made to pour on the cake and harden like fudge when it cools My husband's grandmother made it with hersheys cocoa powder but that is all I remember Her cake layers were less than an inch thick (there were several) She poured the chocolate over each layer
  • Sugar Art: Isomalt Questions | Cooking Forum, Recipes Pro Chef Tips . . .
    I keep finding your posts, so here are some more answers Firstly I am answering all your questions in degrees celcius - You can do the conversions yourself I have an aversion to imperial measurements (see below!) Ok, here we go Your 3:1 ratio of isomalt decomalt (from here on in referred to as isomalt) to water is sufficient, however it is not a mandatory rule You only need enough water to
  • www. cheftalk. com
    www cheftalk com 301 - Moved
  • Klingeris | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    Sift the fine confectionery sugar and add that too, again so it's all well dissolved and homogeneous (you can add more coffee liquid, if needed, to make it into a pourable state This is the glaze, which you just pour over the cooled cake and let it stand for 10 minutes or maybe a bit longer, until the glaze has set
  • Chocolate Glacage | Cooking Forum, Recipes Pro Chef Tips - ChefTalk
    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
  • Extra Heavy Mayonnaise Recipe - Chef Forum
    Runny, almost pourable mayo I've seen people do it where they'll add everything into the tall narrow container including all the oil at once, push the blender down to the bottom, and go to town
  • frosting | Chef Forum
    can any one tell me if this is true Some one told me you can take any can frosting and heat it in the microwave till its pour able and you will have a glaze Also, was told you can take any frosting and thin it and make a glaze too I can see this with the first one but with any frosting making
  • www. cheftalk. com
    www cheftalk com





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