Chocolate Topping Using Gelatine??

Baking By crouton800 Updated 17 Aug 2005 , 2:53pm by ashianadotkom

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crouton800 Posted 15 Aug 2005 , 5:46am
post #1 of 5

Has anyone tried or has a receipe for a chocolate spread/icing which uses gelatine?
I've eaten two different chocolate sponge cakes which have similar chocolate spreads that kind of has a gelatine quality to it because when it comes out from the fridge ( instructions are that it is kept refridgerated) it seems really cool and holds it's shape. It wouldn't really leave a fingerprint mark if you were to press on it with your finger. It tastes very chocolatey but no buttery flavour. It isn't sweet either, apart from the chocolate sweetness and not sugary sweetness. I'm really perplexed at this one! I can't seem to pinpoint what this topping is!!

Any of you know what i'm talking about? icon_confused.gif


4 replies
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ivanabacowboy Posted 15 Aug 2005 , 8:08am
post #2 of 5

Are you talking about a ganache maybe? Ganache of a certain consistency will get really firm when refrigerated (tho after being out at room temp it gets a bit more pliable). If it is ganache, it is just chocolate and whipped cream (sometimes sour cream but I am not sure if that is a true "ganache")-therefore no buttery or sweet taste.

I do have a recipe for a chocolatey-gelatin thing using unflavored gelatin and chocolate drink mix, but I very highly doubt that it is being used on a cake?

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crouton800 Posted 17 Aug 2005 , 1:23pm
post #3 of 5

well I made a ganache the other day. It was equal parts of chocolate and cream. I tried the pouring and the cooled/whipped. Both tasted good but not the consistency of the one that looks like gelatine. I saw somewhere that some people add corn syrup to their ganache. Maybe i'll try that.

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Niki027 Posted 17 Aug 2005 , 2:39pm
post #4 of 5

This sounds like ganache to me too.

If you whipped it you would have a different consistency than if you just poured it over the top and let it sit. Additionally, the consistency will be different depending on if it's cold or room temperature.

Ganache can be made with different amounts of cream and chocolate too, and that might give you a different variation as well.

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ashianadotkom Posted 17 Aug 2005 , 2:53pm
post #5 of 5

Crouton8oo, i think you're are talking about chocolate mousse
I've made it before without gelatine, egg yolks, chocolate, heavy cream
It is the texture you're describing

Hope this helps


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