First, melt 2/3 of the chocolate in a double boiler, reaching a temperature of around 113–122°F for dark chocolate, 104–113°F for milk chocolate, and 100–108°F for white chocolate.

Chocolate ganache is a rich and smooth topping that adds a touch of indulgence to any dessert. Made with just chocolate and ...

High altitudes make cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This ...

“It will set once cool and make a shiny chocolate glaze that looks rather inviting.” As a short cut, Guarnaschelli recommends picking up a store-bought cake and just making the ganache.

Are you a fan of chocolate croissants? If so, you’ll love this chocolate puff: Light, flaky layers of buttery puff pastry cradle a tunnel of rich, dark chocolate. Lush and ...

The cake itself is easy to make, so you can put your efforts into the icing glaze. Equipment ... Remove from the heat and stir in the chocolate. Leave to cool for 5 minutes.

Orange-flavoured génoise, covered in a chocolate glaze and layered with a salted caramel cream – I just had to include salted caramel in this recipe as it's one of my favourite fillings.