William Curley, Suzue Curley

Milk Chocolate Glaze

Preparation info
  • Makes

    650 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About

This glaze is rich in flavour as it is made with real milk chocolate.

Ingredients

  • 400 g (14 oz) milk chocolate (35% cocoa solids) finely chopped
  • 260 ml (

Method

  • Put the chopped chocolate in a mixing bowl. Put the cream and liquid glucose in a saucepan and bring to the boil.
  • Pour the boiled cream over the chocolate and mix well until emulsified. Transfer to a container and leave to cool.