Dark Chocolate Glaze

Preparation info
  • Makes

    1⅓ cups

    • Difficulty


Appears in

By James Peterson

Published 2009

  • About

Some bakers prefer this rich glaze, made by melting together chocolate and butter, to ganache and crème d’or, because it is very firm when it sets and it keeps its sheen. Usually this glaze contains a little corn syrup to stabilize it and keep it from taking on a matte appearance when cold. You can also make a hybrid glaze by including butter in a standard ganache—the butter makes it richer and firmer when cold. If you’re using this glaze after it is no longer pourable, put the bo