over the past few years I have had trouble finding a good consistant glaze. Part of the reason is the fact that I keep switching chocolate. recently I tried choc. from Albert Uster. this galze that i made was a water glaze. 16 oz of H2O , 4 oz glucose , and 2 # of choc. the consistency was good but after 24 hours or so it cracked. the feed back the Im looking for , what to consider (specs. about the chocolate ) when making a glaze. Is the one brand for chocolate better to use than another. thanks, higher amount of cocoa butter , or lower etc. Danno

By W.DeBord on Thursday, February 08, 2001 - 07:26 am: Edit

Sorry I can't guess at which chocolate brand you want...what are you using your glaze on? I don't ever use glaze (I use a mirror or ganche) so I can't help you there but I have used the Chocolate Mirror recipe posted here last year by tj (I think)and would recomend it. It's very durable and never hardens.

By vbean on Saturday, April 14, 2001 - 06:38 am: Edit

I give this recipe to everyone, it is an "in the head" thing.
3
2
1
1/2
3# bittersweet (valrhona 53 is good but callebaut 835 is great too- and 811 would work)
2# butter
1c corn syrup
1/2c alcohol (cognac, rum, grand marnier, etc)

I use this everyday. I do not use ganache because the cut and surface will crackle and not look nice.

By chochip on Sunday, April 15, 2001 - 08:23 pm: Edit

Thanks vbean for posting your recipe.

Do you have a ganache filling for cakes that you use?

Or, will this recipe do, as far as firming up and can be used as a filling.Perhaps reduce the corn syrup. ?