Glaçage au Chocolat

Chocolate Glaze

Preparation info
  • Makes

    795 grams

    • Difficulty


    • Ready in

      45 min

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


  • 455 grams (1 pound) semisweet or bittersweet chocolate, chopped into small pieces
  • 330


Prepare your mise en place.

Fill a saucepan large enough to allow your heat-proof bowl to fit snugly into it without touching the water with about 7.5 centimeters (3 inches) of water. Place it over high heat and bring to a boil. Immediately remove the pan from the heat.

Combine the chocolate, butter, and corn syrup in the heat-proof bowl and, using a wooden spoon, stir to