Heavy Cream, Light Corn Syrup and Pure Chocolate
Just three simple ingredients make this amazing Chocolate Glaze by New York’s famous chocolatier Francois Payard. From his book Sensational Desserts lies this simply amazing recipe. I used Baker’s brand Semi Sweet chocolate and chopped into fine pieces.
12 oz (340 grams) bittersweet chocolate, finely chopped
1 cup (232 grams) heavy cream
1/2 cup (164 grams) light corn syrup
Pour the chocolate into a medium bowl. Combine the cream and the corn syrup in a small saucepan and bring to a boil over a medium-high heat. Pour over the chocolate and, using a rubber spatula, stir until the chocolate is completely melted and the glaze is smooth. Use the glaze warm or store, covered, in the refrigerator for up to 3 days. Reheat the glaze in a bowl over barely simmering water or in the microwave at medium power for 1 to 2 minutes, stirring once or twice.
The end results