How Do U Do A Chocolate Shell
Decorating By cat121481 Updated 16 Jan 2007 , 4:18am by NEWTODECORATING
What do you mean by "chocolate shell"? To make a lovely, shiny ganache, I gently melt 1 cup semi-sweet chocolate with 3/4 cups whipping cream. Don't boil the cream! Stir until smooth and pour over the cheesecake top. It will make a beautiful, smooth, shiny surface. Or, do you mean a surface like a chocolate transfer?
okay....this is something I had posted about using them. If you want one to top a cake, you'd have to measure the top of the cake and cut the transfer to fit. The only downside is that you really can't cut them without them breaking if it's on the top of a cake.
You can see a cake with a chocolate transfer on the sides in my photos.
"They're really quite easy to use.
If you're wrapping a round cake, then measure it's height and the distance around. Transfers are sheets of acetate with colored cocoa butter (in patterns) on one side. Cut the transfer to size (I make it a little longer than required....you can always trim the excess). Ice the cake. Melt white or semi-sweet chocolate (depends on the transfer). Lay the sized transfer on a piece of wax paper on a cookie sheet. Be sure you have the right side up, which is the side with the cocoa butter on it! Spread the chocolate, gently pressing to make good contact. Try to keep it all the same thickness. Put it in the refrigerator.
Now...the tricky part. You have to wrap the cake after the chocolate is fairly solid (not runny at all), but still soft so it doesn't crack when bent. Wrap the cake, pressing gently and smoothing with your hands and then refrigerate it until the chocolate is firm. Peel off the acetate and trim any edges. The pattern should stay on the chocolate!
For a square cake you can just measure the "panels" you'll need to cover the sides of the cake, cut the transfers to the correct size, follow the steps above but refrigerate them until solid (since they don't have to bend). Place the panels on the cake, using icing as glue. Peel off the acetate. I pipe borders to help hold the chocolate on the cake. "
I hope this helps!
I've sold cheesecakes for many years and use ganache a LOT, because most cheesecakes crack. Once the cheesecake is cold, I press any cracks closed and top with ganache. It gives you a perfect top. Then I can pipe a border, add flowers or candied nuts and coconut.
If you let the ganache cool and thicken, then it makes a pretty, more textured surface. You can also let thickened ganache run down the sides.
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