Preparation

• To temper the chocolate, pour 3/4 of it onto the marble surface and spread it evenly with a spatula.
• Constantly stir the chocolate and fold it over onto itself gently to avoid incorporating air. Continue until the chocolate cools to the temperature indicated by the tempering curve.
• Return the chocolate to the pan and mix it with the portion you left unheated (still warm). Ensure that the tempering temperature is suitable according to the type of chocolate.
• Repeat the process if necessary.
• Expert chocolatiers indicate that allowing the chocolate to cool on its own in the pan to 30ºC is ineffective. To achieve proper tempering, it is essential to follow the tempering curve: heat, lower, then raise to the specified temperatures.
• At a home level, we can simulate tempering by stirring the chocolate in the saucepan to prevent a skin from forming and waiting for it to reach the working temperature (we can speed up the process by placing the saucepan in a bowl with cold water). It won’t be exactly professional, but good enough to cover cake ingredients. The leftover chocolate can be collected, frozen, and reused on another occasion.
• Hydrate the gelatin sheets in very cold water for a few minutes before using them.
• Heat the cream, water, and sugar in a tall pot until it reaches a boil. The pot should be large enough to combine the chocolate afterward.
• Add the cocoa powder and cook until it reaches 103°C (63 Brix), stirring continuously with a whisk. The process takes about 10 minutes.
• Transfer the glaze to a glass bowl and let it cool until it reaches 60°C.
• When the temperature drops to 60ºC, add the hydrated and well-drained gelatin. Dissolve it well by stirring with a manual whisk.
• Homogenize the chocolate with the manual mixer BUT Without Incorporating AIR. Insert the mixer turned off into the chocolate saucepan until the whisks touch the bottom, then turn it on.
• Stir the chocolate with a manual spatula very slowly to release any possible air bubbles.
• Let the chocolate cool to 30-31ºC.
• Pour the chocolate over the cake, starting from the center and moving towards the edges. It is better if the cake is slightly cold from the fridge so the coating sets well. Run a long knife across the surface to smooth it, but do so carefully to avoid damaging the cake. Collect the excess chocolate, and to remove the cake from the rack, use a long spatula positioned perpendicular to the rack’s wires. Prevent a film from forming and store it in the fridge once it is cold. When you need to use the chocolate again, heat it in a bain-marie until it reaches 40ºC. Pour 3/4 of it onto the marble and spread it out, then return it to the bowl where the remaining 1/4 is, mix well and pour over the cake when it reaches 31ºC.