Please how would u make chocolate toppings soft & tender?!
Thanks.
Answers: sometimes when I melt chocolate & top it on whatever it hardens & on cutting it cracks...
Thanks.
Ganache would be a good solution to this problem; it is chocolate at its best, but softened enough with heavy cream so that it sets softly and can be sliced. I think it really highlights the flavor of good chocolate to be treated in this manner.
Measure equal weights of chocolate and heavy cream (use a little more chocolate for a firmer topping). Chop your chocolate and place in a heatproof bowl. Heat the heavy cream to a full boil and then pour it over the chocolate in the bowl. Allow to sit for five minutes to allow the heat of the cream to melt the chocolate. Stir until completely smooth and emulsified. You can then pour this over your cake or brownies and allow to them to sit until the ganache sets. Refrigerating this will thicken the consistency similiar to chocolate truffles... in fact, this is the basic formula for making chocolate truffles! Hope that helps...
melt the chocolate and blend with margarine and icing sugar
Get a can of chocolate frosting from the supermarket and put it uncovered in the microwave in 10-15 sec intervals until it is melted. Then pour it over the cake. This works really well with bundt cakes. It's a great tip I learned from Sanda Lee on the food network.
