Tip:
Highlight text to annotate it
X
>> So now I'm going to show you how to do a chocolate drizzle down the side of your cake.
You got to make sure your ganache is nice and warm because if it's not it's just going
to chunk up and fall in chunks on you.
And you don't want that.
So I'm going to start back here and move it around.
You take your ganache, bring it somewhat up the top, hold it, squeeze it, let it drop.
Move, squeeze it a little more.
Move it again.
Squeeze it more.
And the amount of pressure you put
on the bag determines the length of the drop going down the side.
So if you hold it for a long time, it will probably go all the way to the bottom.
And it could make a mess at the bottom of your board, which you have to clean up later
because you don't want a messy board.
It's just got to be really careful.
You can make as far apart as you want or as close as you want.
I prefer to do them all different so it gives it more, I don't know, makes it look better.
You also want to be careful so you don't get huge globs going down the side
of your cake because that does not look nice.
That's it.
And then once it's all done, you want to make sure you clean up all the drops
that hit the bottom of the board.
Because when you put your boarder on there you don't want it to pop out or hit the chocolate
because it's just going to look like a mess.