Chocolate Torte Not Setting

[Daston]

Hey guys,

I am doing a chocolate orange torte on a biscuit base for christmas day, I have done a couple of trial runs and both times had the same issue.

The recipe says to melt 50g butter, 125g chocolate, 200g golden syrup and add this to 200ml of "thick" cream.

The problem is the method doesn't tell you how thick to whip the cream, I have tried it so its very thick and also just starting to become whipped. Both result in the same gooey state that just wont go hard. I have tried the freezer for a few hours which does help but not a lot.

Any done something similar to this? Got any tips?

[ali_kat]

Just whipped, I'd add liquid glucose to the melted chocolate too

[calibrax]

200g syrup? don't normally see that measured in grams... you sure that's right?

[PugwasHDJ80]

200g of golden syrup not right- you'll never gat that set.

20g would give a similar effect to glucose, ie very smooth with no crystals.

Where's the recipe from.

[PugwasHDJ80]

Closest recipe I could find is here http://www.dovesfarm.co.uk/recipes/chocolate-torte...

Even that is only 100g of syrup,

This one looks a bit more usual http://www.homesandproperty.co.uk/home-garden/food... and well worth the effort

[Daston]

I did spot the master chef one when I was searching today.

I meant to put 100g of syrup it was the dovesfarm recipe I was following.

Will it make a difference if I whip the cream into the chocolate? At the moment I am whipping it before adding it.

[PugwasHDJ80]

You won't whip it with the chocolate in the cream as you'd either split the cream or seize the chocolate.

Still sounds like too much syrup to me, all you should need is a tablespoon to give the smoothness