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Topic: a question about Chocolate Frosting  (Read 697 times)
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« on: April 02, 2007 08:15:56 AM »

ok, so I hope I can describe that in an understandable way:

I had a "mousse au chocolate"-cake in a bakery once, and the Chocolate frosting was not hard as normal, it was more like a sauce spread over the cake. But not really saucy, it was something in the middle.

Does any of you know how to get that effect? I'm in search for my personal best chocolate cake ever, and I think that frosting would be my ideal frosting Smiley


« Reply #1 on: April 02, 2007 11:17:45 AM »

Was it possibly some sort of ganache? It's basically cream and chocolate.  You'd have to play a bit to get the right consistency for your cake.
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