For many years this was my classic rich butter glaze for chocolate tortes. This chocolate glaze sets firm but soft, with an even, satiny appearance. Use it on any cake or torte that is kept and served at room temperature.
Chocolate note: I often make this glaze with a 70% chocolate. You can use an even higher percentage chocolate than called for, but be sure you taste it first so you know what you are getting into.
Ingredients
Makes about 1 cup
Step 1
Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
Step 2
Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)
Leave a Review
评论(2)
Back to Topto Birdman; yes, a double boiler rig works, as long as the water is kept to a bare simmer and care is taken not to let steam or condensation drip into the chocolate (moisture makes it sieze). This recipe, using butter and corn syrup, is more forgiving than if just melting chocolate to coat candies where you want a tempered firm snap to the end result. The water component in both butter and syrup will effectively provide a "controled sieze", if you will. The objective of this glaze is a spreadable or pourable but reasonably firm coating for cakes or cookies, or other baked goods. BTW, the tip to add a pinch of salt is a good one. It gives the finished coating a more complex flavor. Amazingly little salt is needed to make a big difference.
Anonymous
7/25/2022
Why wouldn't a double boiler pan set work?
jj the birdman
Sacramento CA
11/7/2021
See Related Recipes and Cooking Tips
-
Why Corn Syrup Makes Better Chocolate Glazes, Ice Cream, and Pies
Forget the bad publicity it's gotten over the years, because corn syrup—even in small amounts—has wonderful properties for all kinds of homemade desserts.
