Chocolate Glaze

Francois says: Glazing cakes gives them the beautiful, shiny finish you see in pastry shops. A glaze is a loose ganache, made by melting chocolate with hot cream and adding a little corn syrup for shine. In order for the glaze to cover the cake smoothly, it should feel warm to the touch, close to body temperature. If needed, and particularly if the chocolate is not fully melted, fill a medium pot one-third full with water and bring it to a gentle simmer over medium heat. Reduce the heat to low and, ensuring that the bowl containing the glaze doesn't touch the water, place it over the pot. Mix until the glaze is smooth and reaches the desired temperature.

Glaze is best used immediately, but you can keep it, covered and refrigerated, for two to three days. Reheat it as directed above, adding a teaspoon of light corn syrup to regain some of the shine that will have been lost in the refrigeration process.

8 ounces (250 grams) 61% or 72% chocolate, chopped

1 tablespoon (12 grams) light corn syrup

1 cup (250 grams) heavy cream

Place the chocolate and corn syrup in a medium bowl.

Bring the heavy cream to a boil in a small saucepan over medium-high heat. Pour the hot cream over the chocolate, and whisk until the chocolate is melted and the mixture is smooth. Strain the mixture into a bowl. Use immediately.

Glazing a cake

Line a baking sheet with wax paper, and place a wire cooling rack on top of the paper. Place the cake to be glazed (make sure it has been chilled) on the rack, and pour the glaze over its top. Use a spatula to even out the glaze and help it run down the sides of the cake. Let it cool at room temperature, and serve within a few hours to make sure that the glaze retains its shine.

Recipe from Chocolate Epiphany by Francois Payard