I reheated a chocolate glaze to make it spreadable. The first batch came out smooth and shiny when spread over cakes, but the second time I reheated the same chocolate it turned out a dull, chalky, clumpy glaze.
I have never been an expert chocolatier. What are the "rules" for getting consistently attractive, shiny, smooth results with chocolate--for ganache, frostings, glazes, etc.
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.