Tag Archives | Chocolate
Combining my favourite icing with chocolate… can’t go wrong with that. This icing goes really well with chocolate cake (I usually pair it up with my Devil’s Food Cake recipe.)
This is a really simple one: Add 3 tbsp. of cocoa powder to one batch of regular cream cheese icing. Beat until smooth.
Like so many of the other delicious things I blog about, ganache is French in origin. In French, the word ganache can refer to a luscious glaze made from cream and chocolate OR it can refer to someone who is stupid or without talent (I’m not lying- the dictionary says so.) Luckily this post is about the chocolatey version of ganache (not stupid, talentless people.)
Tempering is a technique used to give the chocolate a glossy finish and pleasing texture. Simply melting the chocolate to make homemade confections is not enough if you want to have exceptional results. Tempering is only necessary if you are using chocolate as a coating or if you are making chocolates with molds (or something else where the texture and appearance of the chocolate is important.) You do not need to temper chocolate if you are melting chocolate for a recipe such as ganache or brownies.