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Recipe

Chocolate Glaze (for plating and decoration)

20 min • 8 to 10 servings •
Charlotte
Paris-Brest pastry with powdered sugar and cream filling on a plate with chocolate drizzle, next to a saucepan on a kitchen counter.

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!

  • 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.
  • Add water, corn syrup, and sugar to sauce pan. Bring to a boil, stirring occasionally. Remove from heat.
  • Add melted chocolate. Let mixture stand for 2 minutes.
  • Whisk until smooth. Use immediately by drizzling over dessert or directly onto plate. Use a fork to achieve a drizzle/design effect.
  • Serve and enjoy.

    • Recommendations

    Click here for more great dessert tips and ideas

    baking chocolate glaze decoration plating

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