Viennese Chocolate Glaze

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

  • About

This rich chocolate glaze is sweeter and more candylike than any other glaze in this book.

This is used to glaze Indianerkrapfen and Sacher Roulade.


  • 6 ounces semisweet chocolate
  • 7 to 12 tablespoons Stock Syrup, room temperature


Chop the chocolate into matchstick-size pieces and place them in a 1-quart container that fits snugly over a container half filled with hot tap water (120 degrees).

When the chocolate is liquid and smooth, remove it from the bottom container and add 7