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Chocolate Glaze
Preparation info
4½ cups
- Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
1 pound 455 g 5 ounces 140
Method
- Cut the chocolate into small chunks and melt over hot water. Remove from the heat, add the butter, and stir until the butter is fully incorporated.
- Stir the cocoa powder into the rum, mixing until smooth. Add the corn syrup, then stir into the chocolate mixture.
- Let cool, then store in a covered container at room temperature. To use, heat the glaze to
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