Here's a good place to start 8-)
http://forums.egullet.org/index.php?/topic/86115-demo-mirror-glazing-technique/page__view__findpost__p__1171507__hl__glaze__fromsearch__1
http://forums.egullet.org/index.php?/topic/98136-pastry-ganache-fillings-and-glazes/page__view__findpost__p__1344169__hl__glaze__fromsearch__1
http://forums.egullet.org/index.php?/topic/92168-pastry-glaze-tips-techniques/page__view__findpost__p__1248946__hl__glaze__fromsearch__1
I am attempting to make a Nutella torte for my restaurant, I am layering chocolate cake and Nutella mousse (which is basically a tiramisu mousse with nutella) in a ring mold. The problem I am having is I want to pour ganache over the cake to seal it, I am I have tried a few ganache recipes and pour them over the cake which I froze to aid the process. However ever time I find that the warm ganache is melting the mousse and causing the coating to be spotty and the cake begins to lean and fall slightly. I even tried a glacage using gelatin, however this is still too runny and doesn't give me the desired look or texture.
Please can anyone help?
Jon Gyles
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