Here’s another something interesting. At least for me.
I’d made a batch of chocolate glaze for another cake last month. I wasn’t particularly concerned with the percentage of chocolate I used, there was grocery store bittersweet (don’t know the percentages on that brand), and 2 ounces of unsweetened chocolate. It melted up fine, but I felt like I had to use a spatula to spread it on the cake. I’d only done a glaze once before, and it wasn’t cute. I’m thinking the chocolate on that one was too high in chocolate solids (am I saying that right?).
The chocolate I used for this cake was Ghirrardelli’s bittersweet, 60%. I’ve thawed both bags of leftovers, and look at the fluidity of each bag. The one on the left is my hodgepode, or higher percentage. The right is the Ghirardelli.
Vets, is it the brand, the percentages, or what? I’m marrying the bags together for a test cake tomorrow.
The square cake is with the first batch.
PS, Notice how much glaze is left over from this recipe.
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