Chocolate Swirls

Baking By Sharonvdberg Updated 8 Feb 2011 , 9:01am by LateBloomer

Sharonvdberg Posted 22 Jan 2011 , 7:24pm
post #1 of 10

I tried making chocolate swirls with baking chocolate to wrap around a cake. It melted a bit lumpy. when I put it in my icing bag it was still very hot, had to use a tea towel to hold it. it was not smooth and could not get the swirls evenly. am i using the right choc. I used regular eating choc before but it did not set.

9 replies
CrescentMoon Posted 22 Jan 2011 , 7:50pm
post #2 of 10

For my chocolate wrapped cake, I used candy melts. I microwaved them for about a minute (stiring every 20 seconds). The candy melts held up wonderfully. I used a tip 2, and I found the chocolate to be a bit thin, and it did break at the seam, but I think using a tip 3 and some more pressue should solve this problem.

Here's a picture of the cake I just did.

Hope this helps

cheatize Posted 23 Jan 2011 , 4:32am
post #3 of 10

If the chocolate was a bit lumpy, I think that's the problem. It needs to be smooth in order to pipe smoothly.

Sharonvdberg Posted 23 Jan 2011 , 8:34am
post #4 of 10

Thanks CrescentMoon. We do not get chocoate melts in South Africa. Baking Choc is the only product that sets and can stand that I know of thats available here. Anyone from South Africa care to enlighten me otherwise?. Love what you did with the colours

Sharonvdberg Posted 23 Jan 2011 , 8:38am
post #5 of 10

cheatize, I had the choc over a double boiler. Do you think the choc was to cold or too hot that it was lumpy? When I started scooping it there was a bit of a solid layer of choc covering the surface and no matter how much I stirred the lumps would not go away

Sharonvdberg Posted 23 Jan 2011 , 8:59am
post #6 of 10

Here is a pic of my first attempt. I like the effect looking like twigs. i did not wait for the choc to start setting. It sagged quite a bit. I put it over White choc ganache. Not too bad.

LisaPeps Posted 23 Jan 2011 , 10:05am
post #7 of 10

If it's lumpy you're overcooking the chocolate. You need to have it on a double boiler, the water should never touch the bottom of the bowl. Have the water barely simmering, and melt it that way. It is always best to use the best quality chocolate you can afford as that has the highest amount of cocoa fats and sugars. If normal chocolate does not set it is because it is not tempered. Google tempering chocolate and read about the process.


Sharonvdberg Posted 23 Jan 2011 , 11:32am
post #8 of 10

Thanks a million LisaPeps. all the best with that ticker, hang in there

Sharonvdberg Posted 8 Feb 2011 , 7:41am
post #9 of 10

Thanks everybody for the input. thanks Lisapeps, I got it right and made a "to die for" chocolate ganache which sold quickly. :d

LateBloomer Posted 8 Feb 2011 , 9:01am
post #10 of 10

Hi Sharon
I agree with everything Lisa said. I get my chocolate from the Chocolate Den in Johannesburg. Chocolate is tricky to work with but so rewarding.
good luck.

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