Hello? I'm Joon.
Today I am going to talk about chocolate drip for cake. Chocolate drip is not easy for me either. I would like to share with my friends the methods, tips, and opinions I have experienced while making chocolate drip cakes. However, please understand that personal experiences and opinions are included, and the actual results may vary from user to user. Chocolate ganache Dark chocolate, milk chocolate, and white chocolate are all available. [Dark Chocolate]Ratio Chocolate : Cream = 1 : 1
Example) 100g : 100g [Milk Chocolate]Ratio Chocolate : Cream = 2 : 1
Example) 100g : 50g [White Chocolate]Ratio Chocolate : Cream = 2~3 : 1
Example) 100~150 g : 50 g This is the most common ratio. However, each chocolate has different cacao solid and cacao butter content, so you need to adjust the amount of cream little by little according to your chocolate. For reference, I usually use heavy whipping cream. I like this cream because it has a longer expiration date, cheaper price, and easier whip than heavy cream. Amount of ganache required (for dark chocolate) It's enough amount for side drips and the entire top, and there may be some left. This is the amount I actually use, and may vary from user to user. Let's make chocolate ganache. If you cut the chocolate into smaller pieces, it will melt faster. Pour hot cream heated in a microwave or gas stove.
Don't boil the cream! Pour in the cream and wait for a while until the chocolate melts. Melt the chocolate completely. If the chocolate doesn't melt well, I melt it by heating it 1 or 2 more times in a microwave every 5-10 seconds. Mix thoroughly to completely emulsify the chocolate and cream. Cool the warm ganache to room temperature (not the refrigerator). The same goes for white chocolate. Add the hot cream and melt the chocolate completely. Food coloring can be added to give the ganache the desired color. Cool the warm ganache to room temperature (not the refrigerator). Making a free piping bag There are several ways to drip. I mainly use a piping bag. Today, I am going to show you how to make a piping bag by recycling the zipper bag of the product. First, wash the inside and outside of the zipper bag before using it. I like this method because it is more convenient than paper foil and is recyclable. After cutting it to a suitable size, shape it into a cone shape and secure the end with tape. The thickness of the drip can be adjusted according to the size of the piping tip. Now put the ganache of the right consistency into the piping bag. If you put too much, it may overflow over when you pipe it. Fill half of it. It is recommended to test for proper flow concentration. If this is not the desired consistency, you can add cream or chocolate. Let's apply it to the cake. Pipe slowly, while adjusting the amount of ganache at about 1.5~2cm intervals. Adjusting the amount of ganache to be small or large will change the length, resulting in a more natural drip. I'll show you above. I'll show you pink drips too. There is a way to apply ganache only to the edge of the top of the cake. Ganache can also be applied to the entire top. Pour the ganache over the cake and spread it evenly with a spatula before it hardens. Wait for the ganache to harden properly before decorating the top. Once the ganache has hardened properly, pipe cream or decorate it. Once the ganache has hardened, it is easy to pre-mark where to pipe. Depending on the length of the drip, you can create a different atmosphere. This is an example of a short drip. This cake has long drips. Some tips Occasionally you may experience ganache broken or separated.
The ganache is matte, rough, and oil-separated. The cocoa solid to liquid ratio and overheat are the causes.
I experience oil separation like this when reheated to reuse cold ganache. Let's fix it easily. After making the ganache at a temperature of 34-36 °C (body temperature), add some warm milk. And stir it vigorously with a whisk. If the amount of ganache is large, add 1 tsp of warm milk a few times and stir. My ganache is shiny again, and it's fixed. It's a useful method, so I hope you give it a try. Chill the cake before working on the chocolate drip. Chilling the cake for about 20-30 minutes in the refrigerator will help prevent the ganache from flowing too much. It is recommended to practice before the actual work. While practicing, you can test or modify the concentration of ganache. And it can also help you relax, reducing mistakes. "Piping bag is easier." This is my strong subjective opinion. I tried pouring ganache on the top first, but failed several times. So I mainly work with a piping bag. ^^ Allow adequate spacing between drips. This cake looks stuffy because the gaps between drips are too narrow. Eventually, I tried again. T.T Drip seems to go better with tall cakes. For this cake, the low height makes the drips look heavy and unsuitable.
Of course, it could have been different if it had been dripped short. Let the ganache harden before garnishing. The decoration in the red circle was not fixed and slipped and fell to the floor. Applying chocolate drips to a simple cake can make it more lively and gorgeous. Sometimes chocolate drips fail and you may have to decorate cake again. But I think it's worth a try. I hope my personal experience will be helpful to my friends. Thank you for watching.^^
