Bo Friberg

Chocolate-Mint Glaze

Preparation info
  • Yield:

    4 cups

    • Difficulty

      Easy

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

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 pound (455 g) sweet dark chocolate, chopped
  • 10 ounces (285

Method

  1. Melt the chocolate over hot water. Remove from the heat, add the butter, and stir until fully incorporated.
  2. Stir in the corn syrup and the liqueur. Cool until the glaze has a spreadable consistency, stirring occasionally (see Chef’s Tip).