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Glossy Cocoa Glaze


tejon
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Glossy Cocoa Glaze

Adapted from a recipe in "The Simple Art of Perfect Baking". This glaze stays very glossy, even after refrigeration. It can be re-warmed again and again and can be refrigerated for up to two weeks. I prefer to use Dutched cocoa in this, both for color and flavor.

  • oz heavy cream
  • T corn syrup
  • g granulated sugar (1 cup)
  • g unsifted cocoa powder, Dutch (1 cup)
  • oz unsalted butter
  • T vanilla

Mix cream and corn syrup in small heavy-bottomed pan.

Sift sugar and cocoa powder together. Add sugar and cocoa to the cream and corn syrup and stir. Add the butter, then warm over very low heat, stirring constantly, until the butter is melted and incorporated into the rest of the ingredients. Remove from heat and stir in vanilla.

The glaze will thicken as it cools. To re-use, warm the mixture again until pourable.

Keywords: Dessert, Easy, Chocolate, Topping/Frosting

( RG1556 )

Kathy

Cooking is like love. It should be entered into with abandon or not at all. - Harriet Van Horne

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