Ingredients for about 900 g (glaze for 6–7 tortes 10in (26 cm) in diameter)
1cup250 ml Milk
⅓cup85 ml Whipped cream
¼cup50 g Sugar
¼cup65 ml Water
¼cup65 ml Glucose syrup
viscous starch syrup, see tip below
14oz400 g Dark couverture chocolate
Instructies
Boil all the ingredients except the couverture chocolate in a saucepan.
Remove from heat and then stir in the finely chopped chocolate until it is completely melted.
Then homogenize the mixture by moving an immersion blender in circles.
While blending, do not bring the blender near the surface, or else air will mix in and emulsify the smooth, glossy glaze.
Notes / Tips / Wine Advice:
If you do not have glucose syrup at your disposal, it can be replaced with simple syrup (see p. 40) or you can raise the amount of milk and whipped cream by a total of ¼ cup (65 ml). The finished glaze can be stored for 2–3 weeks and must only be warmed in a warm water bath. You may also want to thin it with some water or make it more viscous by adding chocolate.