Shiny Chocolate Glaze Recipes

CHOCOLATE GLAZE

Steps:

• Place the cream in a small pot over medium low heat, until simmering.
• Pour the hot cream over the chopped chocolate (or chips).
• Add the corn syrup and vanilla.
• Whisk together until smooth.
• Drizzle while warm.

JACQUES TORRES'S SHINY CHOCOLATE GLAZE

Steps:

• In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
• Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
• Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.

SHINY CHOCOLATE GLAZE

Steps:

• Place the chocolate and butter in the top of a double boiler. Add corn syrup and set over a pan of simmering water. Stir occasionally until melted and smooth. use immediately.

SHINY CHOCOLATE GLAZE

Steps:

• Melt the butter in a small pan over low heat.
• Add cocoa and cream, stir until it thickens, about 2 minutes.
• Do not boil.
• Remove from heat and stir in the sugar and vanilla until smooth.
• Spoon over your cooled cake.
• If you'd like to add nuts on the glaze, sprinkle them over when the glaze is still warm.

SATINY CHOCOLATE GLAZE

Steps:

• In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
• Spread warm glaze over top of cake, letting it drizzle down the sides.

SHINY CHOCOLATE GLAZE

Steps:

• bring syrup to boil, add cocoa, mix thoroughly. return to boil add by 1/4 to chopped choc mix till smooth use at rm temp

GLOSSY CHOCOLATE GLAZE

Steps:

• In a heavy-bottomed saucepan mix together the whipping cream and corn syrup.
• In a bowl sift together the sugar and cocoa powder then add to the cream mixture in the saucepan; stir to combine.
• Add in the butter then warm over very low heat; stirring occasioanlly until the butter is melted and mixed in with the other ingredients.
• Remove from heat and stir in vanilla.
• The glaze with thicken as it cools.

CHOCOLATE GLAZE

Steps:

• 1. In a heavy-bottomed medium saucepan (no larger than 2 quarts, or the mixture will reduce too rapidly and burn before it reaches the correct temperature) over high heat, bring the sugar, water, and chocolate to a boil over medium-high heat, stirring occasionally. Attach a candy thermometer to the pan. Reduce the heat to medium and cook, uncovered, stirring, until the mixture reaches 234°F., about 5 minutes.
• 2. Remove from the heat and stir to cool and thicken slightly, about 1 minute. Use immediately. When pouring, do not scrape the pan.
• SMALL BATCH CHOCOLATE GLAZE
• Use 1 cup sugar, 1/2 cup water, and 4 ounces bittersweet chocolate. Make the glaze in a small saucepan.

GANACHE FILLING & SHINY CHOCOLATE GLAZE RECIPE - (4.6/5)

Steps:

• Ganache Place chocolate in a heat proof bowl. In a medium saucepan, heat whipping cream until simmering. Pour over chocolate and allow to stand for 2 minutes. Stir until melted and smooth. Allow to cool to thicken and set. Shiny Glaze Place all ingredients in a microwaveable bowl and heat just long enough to completely melt the chocolate and butter. Stir until smooth and shiny. Allow to cool until the glaze thickens slightly before glazing cupcake tops.