Chocolate Glaze


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Preparation info

  • Makes about

    2 cups

    • Difficulty


Appears in

Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague


By Rick Rodgers

Published 2002

  • About

This ebony-dark, shiny, intensely sweet chocolate glaze was originally invented to coat Sachertorte, but it’s a great icing to use for many other baked goods. The authentic icing must be cooked into syrup that hardens to a fudge-like consistency (some bakers also temper the syrup, a difficult optional step). Schokoladeglasur stays glossy at any temperature, as long as the cake has an undercoat of preserves. Be sure to allow the undercoat to cool and set before applying the chocolate glaze, and use the chocolate glaze immediately after making it, while it is still warm and fluid.

What to do with the leftover glaze that inevitably drips off the pastries and ends up underneath the cooling rack? It makes great hot chocolate! Scrape it up and store it in a covered container in the refrigerator. When you want a cup of hot chocolate, place milk and a few tablespoons of the chocolate glaze to taste in a small saucepan. Heat over low heat, whisking often, to warm the milk and melt the glaze.


  • 1Β½ cups sugar
  • ΒΎ cup water
  • 6 ounces high-quality bittersweet chocolate, coarsely chopped


  1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium; cook uncovered, stirring often until the mixture reaches 234Β°F, about 5 minutes.
  2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.

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