Chocolate Glaze

• 250 ml/8 fl oz sugar syrup
• 55 g/

Heat the syrup with the cocoa, whisking all the time. When it reaches 100°C (40°F) pour on to the chocolate. Whisk continuously until you have a smooth shiny glaze. Use immediately.

You can keep this in the fridge in a bowl covered in film for a few days. Reheat in a bain marie before use.