By iliketobake

Re: Mixing Cream & Chocolate ?
14 May 2008 12:29

Hi People,

As in a previous discussion regarding my cake baking by simmering over saucepan i decided to make a victoria sandwich and cover it.

I had to bring 300 ml cream to boil and then mix 300g white chocolate into the cream until melted and put in fridge overnight then take out of fride and whisk until thick. I done this and now covered my cake but as i have not mixed cream and chocolate together will it harden after chilling for 2 hours or so?. When i say harden i mean harden like chocolate or will it stay soft and thick like cream?

I am going to decorate with piping bag later but the terrible, poor recipe says just chill but not sure whether it stays like thick cream or hardens like chocolate.

Thank you,
Mat

Replies

By gilldoteee

Re: Mixing Cream & Chocolate ?
14 May 2008 14:33

I'm a little confused as you say you've mixed the chocolate into the cream then you said you didn't mix it in but have covered the cake in it?
The mixture will probably be like quite a thick cream.

By iliketobake

Re: Mixing Cream & Chocolate ?
14 May 2008 14:53

Sorry i mean,

I made the victoria sandwich put 600ml of double cream in saucepan to simmer then to boiling point stirring constantly. Then i added 300g of broken white chocolate to the cream and stirred until melted, i then put it in a bowl covered with clingfilm and left in fridge overnight to cool then i whisked it until thick and creamy then covered cake all over. I thought i would have got a hardishness to it but it thick like cream.

What is the best way to make a cake and cover it with chocolate?

melt chocolate and pour over?

By iliketobake

Re: Mixing Cream & Chocolate ?
14 May 2008 14:55

Please read above post. Forgot something.

One thing for definate it is very rich and sweet. i could not eat it as it to sweet for me. But my mother tried some and said it was lovely but she does have a sweet tooth.

By Rita

Re: Mixing Cream & Chocolate ?
14 May 2008 19:16

Confused again. In the first posting you wrote 300 cream but in the second you wrote 600.
What you have here is white chocolate ganache. Now you can either warm the ganache again but very slightly until it is like double cream consistency and then pour it over the cake making sure you put the cake on a cake cooling rack with parchment paper at the bottom to catch the drips.
Or you can use the ganache like butter cream and paste it all over the cake and smooth it.

By iliketobake

Re: Mixing Cream & Chocolate ?
14 May 2008 19:29

thanks,

sorry my brain fried today this heat must be getting to me or something.

Thank you
Mat

By gilldoteee

Re: Mixing Cream & Chocolate ?
14 May 2008 23:01

Chocolate ganache should be creamy and is very sweet. I often decorate it with summer fruits which have a tartness which goes well - red and blackcurrants look nice.

By iliketobake

Re: Mixing Cream & Chocolate ?
15 May 2008 09:06

Yeah my family said it was lovely but it was way to sweet for me.

You certainly only need a little on the plate unless you got a sweet tooth of course.