I want to put Cadbury's milk chocolate on top of my Easter cake. I want it to set but not be too hard to cut - what can I add to the chocolate to stop a hard, difficult to cut through, cake?
Or, if you don't want to 'adulterate' the chocolate with any other substance such as butter, cream or oil, simply mark the cake into slices whilst the chocolate is still soft - this is what i usually do, incorporate the lines in the decoration, put a dark/white chocolate shape on each slice
As mccfluff says,mix cream into it,making a ganache.It will at first look like something has gone wrong,but keep mixing.Single or double cream works just as good as each other,a small knob of butter will a a little sheen to the finished topping.You can make it fairly soft,as far as I know there are no hard and fast rules as to how much cream you can add,but it also is best to mix in a bowl,then let it set in the fridge for half an hour before spreading.
Enjoy a yummy cake! Aya
i would melt it with cream (single or double, or possibly soured) or creme fraiche - or if not, melt 50g of chocolate and stir into some ordinary glace icing...