Chocolate Glaze

Preparation info
  • Makes enough to frost


    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

This is the glaze I learned in Trieste, where delicate olive oil is available. If you cannot locate Triestine oil, then those from Liguria or Lake Garda are the only acceptable alternatives. Tuscan and Umbrian oils are much too heavy. Opt instead for canola oil.


  • 8 to 10 ounces/225 to 275 g semisweet chocolate
  • 2 to 3 tablespoons/30 to 45


Melt the chocolate in the top of a double boiler set over simmering water. Slowly add the oil, stirring until blended. The chocolate should be of a good consistency to pour over a cake. Pour the frosting slowly and evenly over cake, letting the frosting spread itself. If necessary, use a spatula to smooth the frosting over the sides, but try not to touch the glaze on top so that it remains shin