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Opera Glaze
Preparation info
1¾ cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
8 ounces 225 g 5 ounces 140
Method
- Melt the chocolate over a bain-marie. Add the butter, stirring until fully incorporated.
- Remove from the heat and stir in the corn syrup and the liqueur.
- Cool, stirring occasionally, until the glaze has thickened slightly before using it on the cakes.