Sachertorte Glaze Problem
Posted: 15 March 2011 09:56 PM   [ Ignore ]
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Joined  2009-10-19

I’m having a problem with the traditional glaze for Sachertorte; heating water, sugar, and chocolate to about 235 degrees - when I was done and pored it over the cake it became hard as a rock.  Can someone troubleshoot what I am doing wrong (I don’t want to use a ganache instead - I like dealing with difficult problems) ?

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