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re: deleted
Posted on 11/14/17 at 12:42 pm to MeridianDog
Posted on 11/14/17 at 12:42 pm to MeridianDog
I used the ghirardelli, so that may have been it. It was thick and creamy. I may have incorporated too much air, but it spread fairly easy. I'll try the brand you used next time. Thanks again.
1
Posted on 11/14/17 at 7:12 pm to King9274
If you liked the Ghirardelli, use it again. Maybe add 2 Tablespoons more cream to it or 2 Tablespoons of milk to the cream you use.
A little more liquid goes a long way.
A little more liquid goes a long way.
Posted on 11/14/17 at 7:18 pm to X123F45
quote:
Reason being, it would make an astounding dipping chocolate if I could reliably replicate it
Dipping chocolate may have a small amount of paraffin mixed with the chocolate. All of the chocolate candies you buy at valentine's day likely have a slight amount of paraffin mixed in the ganache recipe I provided. Just heat it a little more (over a water bath) to melt the paraffin, or melt it in a separate pan and drizzle it slowly into warm ganache stirring to mix it in really well.
It doesn't take very much. Google "adding paraffin to chocolate candy" I bet you will see exactly what they do.
Use the (food grade) block paraffin they sell in the home canning department Or ckaedecorating dept. of your local Walmart.
This post was edited on 11/14/17 at 7:20 pm
Posted on 11/15/17 at 12:43 pm to MeridianDog
MD, thank you for posting this cake. I’m obsessed with it and going to make it for thanksgiving
I know you think it’s sweet enough with the semi sweet chocolate but I don’t really care for it. I read a recipe online that doubled the chocolate if using milk.
Do you think that’s correct and should I use your same method of letting the cream and chocolate sit before stirring?
I know you think it’s sweet enough with the semi sweet chocolate but I don’t really care for it. I read a recipe online that doubled the chocolate if using milk.
Do you think that’s correct and should I use your same method of letting the cream and chocolate sit before stirring?
Posted on 11/15/17 at 4:37 pm to MeridianDog
holy shite!
(pardon the pun)
i love this, i just learned
to bake a cake, and suppository
construction in one thread!
i love it
(pardon the pun)
i love this, i just learned
to bake a cake, and suppository
construction in one thread!
i love it
Posted on 11/15/17 at 6:01 pm to Paige
Paige:
If you are using Milk Chocolate instead of Semisweet there is no reason to change the amount of chocolate. Go with the same amount and do the recipe the same. If you want to add more chocolate that would probably be ok, but it will be thicker. Still workable, with a spatula to spread it, but probably the same when it sets up. I am not sure it needs 2X the amount.
A point of information. Semi Sweet chocolate will come out like the taste of a Hostess "DingDong" AKA "HoHo" snack cake
If you are using Milk Chocolate instead of Semisweet there is no reason to change the amount of chocolate. Go with the same amount and do the recipe the same. If you want to add more chocolate that would probably be ok, but it will be thicker. Still workable, with a spatula to spread it, but probably the same when it sets up. I am not sure it needs 2X the amount.
A point of information. Semi Sweet chocolate will come out like the taste of a Hostess "DingDong" AKA "HoHo" snack cake
Posted on 11/15/17 at 7:10 pm to MeridianDog
...or "King Dons" as I remember them
Posted on 11/16/17 at 1:00 pm to MeridianDog
Thanks MD
I’ll report back after
I’ll report back after
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