Cake Central › Cake Forums › Cake Talk › Recipes › Chocolate Swirls
New Posts  All Forums:Forum Nav:

Chocolate Swirls

post #1 of 10
1/22/11 at 11:24am
Thread Starter 
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.
Reply
Reply
post #2 of 10
1/22/11 at 11:50am
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.

http://cakecentral.com/gallery/1918080

Hope this helps
Shoot for the moon, even if you miss, you'll land among the stars. - Les Brown
Reply
Shoot for the moon, even if you miss, you'll land among the stars. - Les Brown
Reply
post #3 of 10
1/22/11 at 8:32pm
If the chocolate was a bit lumpy, I think that's the problem. It needs to be smooth in order to pipe smoothly.
Reply
Reply
post #4 of 10
1/23/11 at 12:34am
Thread Starter 
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
Reply
Reply
post #5 of 10
1/23/11 at 12:38am
Thread Starter 
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
Reply
Reply
post #6 of 10
1/23/11 at 12:59am
Thread Starter 
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. http://img251.imageshack.us/img251/9467/dscn0481r.th.jpg
Reply
Reply
post #7 of 10
1/23/11 at 2:05am
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.

HTH
https://www.facebook.com/TheCutestLittleCakeCompany
Reply
https://www.facebook.com/TheCutestLittleCakeCompany
Reply
post #8 of 10
1/23/11 at 3:32am
Thread Starter 
Thanks a million LisaPeps. all the best with that ticker, hang in there
Reply
Reply
post #9 of 10
2/7/11 at 11:41pm
Thread Starter 
Thanks everybody for the input. thanks Lisapeps, I got it right and made a "to die for" chocolate ganache which sold quickly. :d
Reply
Reply
post #10 of 10
2/8/11 at 1:01am
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.
The secret of success is enthusiasm!
Reply
The secret of success is enthusiasm!
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Recipes
Cake Central › Cake Forums › Cake Talk › Recipes › Chocolate Swirls