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Precise chocolate glazing (traditional method & Thermomix)

Prep Time 10 min mins
Cook Time 5 min mins
Total Time 15 mins
Racing:
Difficulty: Easy
Servings: 10
Description

This is one of my favourite chocolate glazes, for its clean, smooth finish. It conforms perfectly to the shape of the mould, with a glossy texture and a very neat result - no gelatine, no syrup, just chocolate and a little oil. I often use it to frost cakes baked in silicone moulds. The cake is then poured back into the chocolate-lined mould, left to rest, and when the mould is removed, the icing hugs the cake like a second skin.

Ingredients
  • to glaze 1 marbré or cake - recipe for marbré available on the blog
  • 250 g milk chocolate (or dark chocolate, as you prefer)
  • 25 g neutral oil ((sunflower, grape seeds, etc.))
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional method
    1. Bake a marble or cake in a silicone mould, unmould once cooked and leave to cool completely.
    2. Wash and dry the silicone mould thoroughly.
    3. Melt the chocolate with the oil in a bain-marie until smooth and fluid.
    4. Pour the melted chocolate into the tin and gently swirl to distribute it evenly.
    5. Reinsert the cooled cake into the tin, pressing lightly to secure.
    6. Place in the fridge for at least 2 hours, or even overnight.
    7. To remove from the mould, use a hairdryer to warm the silicone mould slightly. The icing will come off perfectly, clean and shiny.

    THERMOMIX® METHOD
    Thermomix method
    1. Break the chocolate into pieces and place in the bowl.
    → 12 sec / speed 10
    2. Scrape down the sides with a spatula.
    3. Add the oil.
    → 3 min / 50°C / speed 2
    4. Once the icing is melted and smooth, pour into the mould as described in the traditional version, then follow the same steps for assembly and cooling...
Read it online: https://auxdelicesdecaroline.com/en/recipe/glacage-chocolat-precis-methode-traditionnelle-thermomix/