Sarah Bernhardt Chocolate Glaze

Name: Sarah Bernhardt Chocolate Glaze
Cuisine: American
Ingredients: 1 tablespoon light corn syrup; 8 ounces semisweet or bittersweet chocolate, cut into bits; 6 ounces sweet butter; 8 ounces semisweet or bittersweet chocolate, cut into bits

Preparation info

Makes enough for an 8- to 10 inch cake or torte, or
20–24
Sarah Bernhardts

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Use this glaze for cakes and pastries that are stored and served chilled. If used at the proper temperature, poured onto a cold dessert, and refrigerated immediately afterwards, it will remain dark and shiny. It becomes even shinier if the cold dessert is removed from the refrigerator for up to 1 hour before serving!

Ingredients

8 ounces semisweet or bittersweet chocolate, cut into bits
6 ounces sweet butter

Americas
United States
Garnish
Sauce
Vegetarian
Gluten-free

Method

Follow the procedure above for making Bittersweet Chocolate Glaze, adding 5 teaspoons of water to the ingredients in Step 1. Be sure that dessert is well chilled (but not frozen) before glazing. To glaze, skip over the leveling and crumb-coating step and pick up the instructions for glazing with Bittersweet Chocolate Glaze. Use glaze at 88°–90°. Refrigera