Chocolate Glaze

Name: Chocolate Glaze
Yield: 4½ cups (1 L 80 ml)
Ingredients: ¾ cup (180 ml) or 9 ounces (255 g) light corn syrup; ¼ cup (60 ml) dark rum; 1½ ounces (40 g) unsweetened cocoa powder, sifted; 1 pound (455 g) sweet dark chocolate; 5 ounces (140 g) unsalted butter, at room temperature

Preparation info

4½ cups

Difficulty
Easy

Appears in

The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

About

Ingredients

1 pound (455 g) sweet dark chocolate
5 ounces (140

Sauce
Gluten-free
Vegetarian

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