Comparison of the failure of coffee chocolate mousse cake Glaze

 Chocolate Glaze some thin paste, along the edges of the flow down, it should be structured slightly
cake Pizi production process, this is the first time at a chocolate cream face, did not control the temperature, resulting paste turned up mousse a,
a soak in a bubble is difficult to see, finally called a patch with some chocolate, cover it with small leaves, and had not made up too ugly, and the results of suet they said okay, so one's incompetence the.
Chocolate Glaze too thin paste, add the next half a slice of gelatin film better. (plus half a slice of gelatin in summer, winter, plus a smaller 10ml cream). Dove dark chocolate, cocoa butter content of 20%, perhaps low levels, resulting in leaching surface failure, then the next study.
Mousse ingredients: light cream 170ml milk 9 0 grams of coffee a teaspoon of sugar Nestle Pure 15 Kejiliding tablets two brandy 30ml
1, gelatin film with a small amount of water soaked soft (not too gelatin film on the line);
2, light cream sent to 7, 8 points;
3, soaked gelatine film on the milk and coffee inside, drain the heating to melt;
4, after cooling, the Banhao light cream in the coffee in the milk and mix well Serve mousse paste;
5, cake into 2 pieces, cut a small side turning in circles, take one on the mold, brush the brandy;
6, pour 1 / 2 mousse cake batter in the mold in the chip, and then put a piece of cake; the remaining paste was poured on the mousse, put refrigerator overnight.
next day
raw chocolate Glaze: light cream 80 g butter 80 g dark chocolate 20 Ke Defu sugar amount
1, put the stuff on the containers watertight heating, to dissolve;
2, mix well, pour in the chilled base after the cold mousse cake;
3, allowed to slowly formed, the home refrigerator for 4-6 hours;
4, de- mode, the screen on the damp powdered sugar.
PS: heart-shaped cake mold is generally a recipe using 8-inch, and I just wanted to do two, so I used a 6 inch recipe, give it away very affordable < br> Chocolate Glaze is said to do to use cocoa butter content of 70% or more we go.