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Chocolate

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About

Chocolate is an especially popular lining for cake molds. Tempered chocolate is spread on a strip of acetate and placed inside the ring mold. The acetate can remain around the cake for display, but it is removed before the cake or charlotte is sliced and served. The procedure is illustrated. Plain chocolate can be used, but chocolate with a pattern—such as wood grain or marble—is even more attractive. These techniques are illustrated in chapter 24. See the procedure for Julianna for an example of a cake made in a ring lined with chocolate.

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