Compound chocolate is versatile and easy to use for decorating and coating cakes. You can use it to cover a cake completely or add decorative touches.
Methods for Using Compound Chocolate on Cakes:
1. Coating a Cake:
This involves completely covering the cake with a layer of chocolate.
- Melt the Chocolate: Chop the compound chocolate into small pieces and melt it using a double boiler or microwave in short intervals (30 seconds), stirring in between, to prevent burning.
- Prepare the Cake: Ensure the cake is cool and relatively smooth. You can apply a thin crumb coat of frosting first to trap any loose crumbs and create an even surface. Chill the crumb-coated cake before applying the melted chocolate.
- Pour and Spread: Pour the melted compound chocolate over the chilled cake, starting from the center and working your way outwards. Use an offset spatula or knife to spread the chocolate evenly and smoothly.
- Set the Chocolate: Allow the chocolate to set completely in the refrigerator. This usually takes around 15-30 minutes.
2. Dipping and Decorating:
This involves dipping parts of the cake or creating decorative elements.
- Melt the Chocolate: As above, melt the compound chocolate carefully.
- Dipping: If you are dipping cake slices or other small baked goods, simply dip them into the melted chocolate and place them on a parchment-lined tray to set.
- Creating Decorations: You can use the melted chocolate to pipe designs onto parchment paper and then chill them until solid. These can then be peeled off and used as decorations on the cake. You can also create chocolate shards by spreading the melted chocolate thinly on parchment paper, letting it set partially, and then breaking it into pieces.
3. Making Chocolate Ganache:
While less common with compound chocolate (as it doesn't offer the same richness as couverture chocolate), you can make a simple ganache. Be aware the flavor profile will be different.
- Melt the Chocolate: Melt the compound chocolate as described above.
- Add Liquid: Warm some heavy cream (or milk for a lighter ganache) and gradually add it to the melted chocolate, stirring until smooth. The ratio of chocolate to cream will determine the thickness of the ganache.
- Use as a Glaze or Filling: Pour the ganache over the cake as a glaze, or use it as a filling between cake layers.
Tips for Working with Compound Chocolate:
- Avoid Overheating: Overheated chocolate can become grainy and difficult to work with.
- Add a Little Oil (If Necessary): If the melted chocolate is too thick, add a small amount of vegetable oil or shortening to thin it out.
- Work Quickly: Compound chocolate sets relatively quickly, so work efficiently once it's melted.
- Proper Storage: Store any leftover compound chocolate in a cool, dry place.
By following these steps, you can effectively use compound chocolate to enhance your cakes, adding a delicious and visually appealing element.
