Alice Medrich

Bittersweet Chocolate Glaze

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Cocolat: Extraordinary Chocolate Desserts
Cocolat

By Alice Medrich

Published 1990

  • About

This is the simplest, most classic chocolate glaze. Use it on tortes that are stored and served at room temperature.

Ingredients

  • 6 ounces bittersweet or semisweet chocolate, cut into pieces
  • 4 ounces (1

Method

  1. Place chocolate, butter, and corn syrup in a small bowl. Melt gently in a water bath over low heat, stirring frequently until almost completely melted. Do not overheat the glaze; there is no need to warm it above 120°. Remove glaze from water bath and set aside to finish melting, stirring once or twice until glaze is perfectly smooth. Or, melt in a microwave on medium (5