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Chocolate Glazes
Appears in
By Flo Braker
Published 1984
Achocolate glaze may be the only glaze, applied in two coats as both sealer and finishing glaze, or a second flavor over a jam glaze or buttercream base. The function and application will depend on the type.
Sugar-Syrup-Based Chocolate Glazes: Similar to fondant, these are applied only as finishing glazes and must be used immediately after they have been made because their consistency changes as they cool. Therefore, to apply, you must pour them while they are still warm and thin.
Place the cake (on its cardboard base) on a cooling rack over a jelly roll pan. Pour the glaze onto the center of the cake, and spread it across the top with a flexible metal icing spatula, encouraging the glaze to drip down the sides. Smooth the sides quickly to cover. This provides a thin, shiny coating to the cake.
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