A good quality chocolate glaze is a really important part of a pastry chef’s repertoire, and this recipe we have for you will be the perfect addition to many different types of products, from brownies, cakes and doughnuts and even fresh fruits, like in our Black Forest Gateau recipe.
Chocolate glazes can add a real richness and lustre to desserts, and can be a really good way to add a high end look that is perfect for high end restaurants and home dinner parties.
So if you are a true chocoholic, try out this lovely chocolate glaze next time you are making a rich chocolate cake or a lovely gooey brownie.
Chocolate Glaze Ingredients
360g Caster Sugar
120g Cocoa Powder
280ml Water or Cherry Juice
22g (11 sheets) Gold Gelatine
Chocolate Glaze Recipe
Mix together the sugar, cocoa powder and water/cherry juice in a saucepan until it forms and paste.
Add the cream to the mix and bring to the boil, making sure to use your spatula to stir all the way to the bottom as otherwise the chocolate will burn and leave the glaze with a bitter taste.
Next, remove the pan from the stove and add the soaked gelatine, making sure to squeeze any excess water out of the gelatine before adding it. Mix well.
Pass the entire glaze mix through a fine sieve, to remove any undissolved gelatine, then allow to cool.
Once the glaze is cool, skim the top to remove any impurities as these will affect the finish and the shine of the glaze.
Your glaze is now ready for use on tarts, cakes or even fruits.
Toffee sauce is simple to make, and should be a key staple for any pastry chef, as it can very versatile and be use for different desserts. See our recipe here.
Understanding how to use gelatine is important, as it can cause significant problems with your finished product if you do not use it properly. Find out more here.
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