Have you ever wanted to drizzle chocolate sauce on a white dessert plate just for decoration? Then, try this recipe. I used this glaze to decorate the dessert I made in class, Gateau Paris-Brest (photo shown at right).

Ready

• 4 oz Valrhona Bittersweet Chocolate
• 3 T Water
• 3 T Corn Syrup
• ½ C Sugar

Set

• Large, deep mixing bowl
• Whisk
• Measuring cups/spoons
• Sauce pan
• Saute pan

Go

1. Fill a saute pan halfway with water. Heat water on high heat. Put chocolate in a stainless steel bowl that will fit in the hot water bath (bain marie). Place bowl in hot bath and stir until chocolate melts. Remove from heat.
2. Add water, corn syrup, and sugar to sauce pan. Bring to a boil, stirring occasionally. Remove from heat.
3. Add melted chocolate. Let mixture stand for 2 minutes.
4. Whisk until smooth. Use immediately by drizzling over dessert or directly onto plate. Use a fork to achieve a drizzle/design effect.
5. Serve and enjoy.