This recipe makes a great all purpose chocolate glaze. It can be applied to pastries, cakes and candies by dipping or dripping, producing a "mirror" effect or glossy coating. Butter gives the glaze a shiny appearance and smooth texture. Corn syrup gives it a shiny color and is used to sweeten the glaze without the crystallization side effect that comes from other sugars. The mixture is stirred until smooth, with liqueurs or extracts added as desired.
Preparation/cook time 15 minutes Makes 400 grams (14.1 ounces), enough to cover a 23cm (9in) cake
225 grams (8 ounces or 1⅓ cup) semisweet chocolate, chopped into small pieces
165 grams (5.8 ounces or 1½ sticks) butter
1 tablespoon corn syrup
Put all the ingredients in a bowl and place over a bain-marie or a pot of simmering water. Make sure that the mixture does not have direct contact with the flame/heat or it will burn.
When the mixture is melted halfway, remove it from the heat and stir to finish melting the ingredients. Stir well to combine and to avoid the mixture from separating.
Let the glaze rest at room temperature, allowing it to thicken.
Use the glaze when it is still slightly warm. If the glaze is too cool, it will set too quickly and drips will form on the sides of the cake. If the glaze is too warm, it can be too thin and will not set on the cake. The glaze should be just thick enough to be opaque.
Excess glaze can be stored in an airtight container in the refrigerator, re-melted and re-used.