Beth Hensperger

The Perfect Chocolate Glaze

Preparation info
    • Difficulty

      Easy

Appears in
The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes for Perfect-Every-Time Bread-From Every Kind of Machine
The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

  • About

If you would like to coat one of your breads with a chocolate glaze, here is the one to use. Begin preparing the glaze as soon as you remove the loaf from the bread pan to cool, so you can glaze the bread while it is still warm.

Ingredients

  • 4 ounces bittersweet chocolate
  • 6 tablespoons unsalted butter
  • 1

Method

  1. Place a plate or piece of waxed paper under the cooling rack holding the bread to catch the drips from the glaze.
  2. Melt the ingredients together in a double boiler over simmering water, stirring gently with a small whisk until smooth. Remove from the heat and immediately drizzle the bread slowly with the glaze, letting some drip down the sides. Cool to room temp