How to:
Dripping Chocolate
Make sure your cake is chilled and the ganache is lukewarm so the icing on the cake doesn’t melt when the chocolate is poured over.
TOOLS:
- Ganache (page 69)
- double boiler (or glass bowl and pot)
- ladle or small bowl
- large flat spatula
Heat the ganache in a double boiler
(I use a glass bowl over a pot of simmering water) until it is
completely melted, then remove from the heat. Let cool, stirring
every 5 minutes, until lukewarm, about 15 minutes. It should
thicken up, but still have a flowing consistency. Pour a ladleful
of ganache over the top of the chilled cake.
Use the flat spatula to smooth the
ganache slowly over the edge until you have your desired amount of
drips. You can make the drips appear heavier or lighter depending
on how much chocolate you allow to drip off. If you are making a
tiered cake, apply the ganache to each tier separately and then
refrigerate until firm before stacking.