Chocolate Sauces (drizzle)

Discussion in 'Pastries & Baking' started by sadie's mom, Dec 1, 2005.

  1. sadie's mom

    sadie's mom

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    Here's 3 of 3. Topic: Chocolate Sauces, glazes, etc.

    Here is my chocolate sauce recipe: Equal parts water and light corn syrup, and semi-sweet chocolate chips. That's it. I make large batches and freeze them in squeeze bottles until needed. Although the sauce remains soft in the fridge, I still need to microwave it before it's used.

    My problem with it is when I want to coat a cheesecake with the sauce it runs down the sides of the cheesecake when I am trying to slice it. (I make cheesecakes for a living this isn't just to eat at home; that's why this is so important to me.)

    Does anyone have a chocolate glaze recipe that isn't so runny, but can also keep in the fridge until needed?

    Or suggestions to help my recipe?

    Or suggestions for books that are dedicated to chocolate sauces, glazes, etc. ??

    Thank you much,

    Laurie

    http://www.sweetlittlepaws.com
     
  2. thetincook

    thetincook

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    Your formula lacks enough solid fat and chocolate for a stable coating.

    The easy way is to use a hard ganache to glaze your cakes.

    Hard Ganache Ratio by weight:

    2 parts dark chocolate, chopped (choco chips if you like)
    1 parts heavy cream
    1/4 part corn syrup

    Procedure:
    1)Bring the cream and corn syrup to a simmer. Remove from heat.
    2)Add the chocolate and let sit for a few minutes. Stir till smooth. Try not to get any air bubbles in the mix.
    3)Let cool untill it gets thick enough to coat your cakes.


    You can also try out Sacher and Opera Glazes too.
     
  3. sadie's mom

    sadie's mom

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    :blush: Forgive me, but what are Sacher and Opera glazes?

    I will try your recipe this week...I cannot say thank you enough, really!:)