I've never made this particular recipe, but others I've made, similar to it, have taken 2 - 3 hours. If you put the cake in the fridge, it will set more quickly, of course, than if you don't. It will also set more quickly if the cake itself is cold. Either way, I'd plan at least 2 hours in the fridge - but I think the longer, the better. (I could be completely wrong on this one, in that it could take much less time, but as they say, better safe than sorry.) ;o)
AJ thank you. Have you had an experience with chocolate glaze turning white in the fridge? This recipe states that it's for "cakes and tortes meant to be stored and served at room temperature." Which glaze would you recommend?
I'm thinking specifically of a glaze my mother made for an extraordinary Sicilian Cassata, a layered cake made with a recipe from a Time-Life cookbook from the 1970's, which my mother frequently served at dinner parties and open houses in December. The recipe calls for a 3:2 ratio of chocolate to butter, with some hot coffee thrown in. I think it may have been somewhat more spreadable than a glaze, like a runny frosting. When I made it on my own, years later, I used a 2:1 ratio and less coffee, melting the butter and cocoa together and then adding just enough coffee, once it cooled somewhat, to pour. The recipe for Mother's Cassata specifically says to chill it overnight. I don't remember it ever blooming. Now that i think about it, we may have used chocolate chips and not chopped chocolate, though I don't know if that would make any difference as to whether it would bloom.
Bottom line here: Put it in a cool place and not the fridge. Alice Medrich has forgotten more about chocolate than I'll ever know, so if she says it's for a cake at room temperature, keep it at room temperature, but obviously, the cooler, the better.
Incidentally, when I was a very young associate at a firm in the Embarcadero Center in SF back in the 1980's, I had the great fortune to be able to enjoy on a regular basis the chocolates Ms. Medrich made and sold in her wonderful little ship, Cocolat, in the retail area of our office building! It was amazing.
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Bottom line here: Put it in a cool place and not the fridge. Alice Medrich has forgotten more about chocolate than I'll ever know, so if she says it's for a cake at room temperature, keep it at room temperature, but obviously, the cooler, the better.
Incidentally, when I was a very young associate at a firm in the Embarcadero Center in SF back in the 1980's, I had the great fortune to be able to enjoy on a regular basis the chocolates Ms. Medrich made and sold in her wonderful little ship, Cocolat, in the retail area of our office building! It was amazing.
Glad you raised this. ;o)