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.
Lavender brightens up this Rosh Hashanah table centerpiece
Honey-Roasted Chicken with Lavender
Give Your Mashed Potatoes a New Lease On Life
A Complete Dinnerware Set for Under $80?!
Sweet, Sour, & Simple Eggplant Dip
Shop So Fresh and So Fall
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)