Chocolate Glaçage or Sacher Glaze

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Chocolate at 100%
Ingredients U.S.

Method

Procedure

  1. Prepare a ganache with the cream and chocolate: Heat the cream to boiling and pour over the finely chopped chocolate. Stir until the chocolate is melted and the mixture is uniformly blended.
  2. Add the butter and stir to mix in. Use as soon as possible.