This chocolate glaze is similar to
ganache except corn syrup has been added. This
will give the glaze a nice shiny finish that will not dull if refrigerated.
The flavor of the chocolate used really shines through in this recipe so use a
good quality bittersweet or semisweet chocolate that you enjoy.
Place the chocolate and butter in a
double boiler or
medium heatproof bowl and set over a saucepan with simmering water. Stir
until melted then remove from heat.
Whisk in the corn syrup
and brandy until smooth. Strain through a fine strainer to remove any
The glaze can be made
ahead, refrigerated, and then re-melted to use as a glaze. Re-melt in a
stainless steel bowl over a saucepan of simmering water. Let glaze almost melt
and then remove from heat to finish melting.
8 ounces (210 grams)
cut into small pieces
6 tablespoons (84 grams)
into small pieces
1/3 cup (80 ml) light
1/3 cup (80 ml) brandy