Bo Friberg

Soft Chocolate-Almond Glaze

Preparation info
  • Yield: about

    3 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 12 ounces (340 g) sweet dark chocolate, chopped
  • 8 ounces (225

Method

  1. Melt the chocolate over a bain-marie. Remove from the heat and add the butter, stirring until fully incorporated. Stir in the corn syrup and the almond liqueur.
  2. Use immediately or cover and store until needed. If made ahead, reheat gently before using.