I made a chocolate glaze for my Buche de Noel and something went horribly awry, but I have no idea why. I’ve made this cake many times before and never had this problem with the glaze. The only thing different was the chocolate I used. Every other time I’ve made it I’ve used dark chocolate I get from the bulk bin at my local grocery store. This time I used a different dark chocolate which I purchased at my local co-op. It was the same type of chocolate I used for the chocolate oblivion truffle torte I made a few months ago (Not the same batch, though. I bought the chocolate for the glaze the same day I made the glaze) and that turned out marvelous which is why I wanted to try using that chocolate for the glaze this time. Big mistake! I don’t know if it was a bad batch of chocolate or what, but things did not work out with this chocolate. I don’t think it was a bad batch, though. It tastes just fine like the last batch I used for the torte.
The chocolate from the co-op is 65% cocoa and I have no idea what the cocoa content is in the stuff from the bulk bin, but it does taste good and it works very well for the glaze. The glaze I made with the co-op chocolate ended up separating into oil and chocolate. I knew something was wrong almost immediately. After I poured the boiling heavy cream over the chocolate it melted as expected, but it never got smooth and creamy. It was like there wasn’t enough cream in it. But I followed the recipe (312g choc and 290g heavy cream boiled and poured over choc) and it just never came together for me. I thought maybe it was too cool so I put the mixture over a pan of simmering water to warm it up a little think it would help. Wrong. It only made it worse. That was when the separation of the chocolate and the fat in it started to separate. Once it cooled down the fat coagulated and it looked like coagulated fat from meat and the chocolate looked sort of like cottage cheese in its texture. Part of why it’s hard for me to figure out what went wrong is that I have no idea what the cocoa content is in the bulk chocolate. I don’t know if the chocolate from the co-op (65% cocoa) had too much or too little cocoa in it. I’m thinking maybe too much, but I’m not sure. I’m assuming the stuff from the co-op has a higher content since it’s more expensive, slightly more bitter, and has a slightly better overall quality in terms of flavor (in my opinion), but I could be wrong about it actually being a higher quality chocolate.
Any ideas about what I did wrong?