Culinary Institute of America

Ultrashiny Chocolate Glaze

Preparation info
  • Makes

    4

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Heavy cream 8¼

Method

  1. In a saucepan over moderate heat, combine the cream, milk, and glucose syrup. Bring to a boil.
  2. Pour the milk mixture over the coating chocolate and dark chocolate. Stir to form an emulsion. Use a hand blender to emulsify, if needed.
  3. Cool the mixture to about 95°F/35°C before using. This recipe can be refrigerated for up to 5 days.