Blow dry the cake: A simple trick for the perfect cake icing. It is recommended to use darker chocolate (from 60 percent cocoa content) It is important to work at a low temperature so that the chocolate does not get too hot.
Otherwise it will lose its shine and may even have a slight gray discoloration. To ensure that the glaze dries more quickly, the pastry to be glazed should be completely cool beforehand. Then cover the cake as evenly as possible with your glaze. Please note: the thinner you pour theglaze over the pastry, the faster it will dry.