By Flo Braker
When this glaze is liquid and at about body temperature, it can be poured or spread over a cake. When it cools close to room temperature, it has enough body to be piped in a design on the cake.
Chop the chocolates into matchstick-size pieces with a chef’s knife on a dry cutting board. Place first the butter, then the chocolate pieces in the top portion of a 1½-quart double boiler (or a 1-quart mixing