Bittersweet Chocolate Glaze

Bittersweet Chocolate Glaze

Bittersweet Chocolate Glaze
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AUTHOR:
This recipe is adapted from one that I got from Eric Perez of The French Pastry School in Chicago, when I once took a plated dessert class from him. Bittersweet Chocolate Glaze is not only a glaze, but can also be used as a filling or frosting; the temperature determines which (See Instructions below). This is a great recipe because it is like a ganache but less rich, with 50% sugar syrup and 50% cream, instead of all cream as in a ganache. As a pastry chef, I used his recipe so much in the pastry kitchen that everyone who worked there started calling it simply "Eric Perez". My adaptation makes the recipe more user-friendly for home cooks.

YIELD: ABOUT 1200g (2½#)
USES: CAKE GLAZE, FILLING, FROSTING, OR PIPING


INGREDIENTS
  • SUGAR SYRUP & CREAM:
  • 100 grams water (1/3 cup + 1 Tablespoon)
  • 125 grams sugar (1/2 cup + 2 Tablespoons)
  • 125 grams glucose or light corn syrup (1/4 cup + 2 Tablespoons)
  • 350 grams heavy cream

  • CHOCOLATE:
  • 275 grams bittersweet chocolate - Ghiradelli 60% Cacao (2½ - 4 oz bars)
  • 275 grams dark chocolate glaze tabs - Ghiradelli Dark Melting Wafers
  • 50 grams unsweetened chocolate - Ghiradelli 100% Cacao (1/2 - 4 oz bar)

  • 1300 grams = Total 45 oz (2# 13 oz)
INSTRUCTIONS
  1. TO MAKE THE SUGAR SYRUP & CREAM: Bring water, sugar, and glucose (or light corn syrup) to a boil. Add the cream and bring back to a boil.
  2. CHOP the chocolate and place in a stainless steel bowl.
  3. POUR the hot syrup and cream over the chocolate and let rest 5 minutes.
  4. SWIRL gently, using a rubber spatula, in a circular motion until the chocolate is melted and well incorporated.
  5. MIX until very shiny and smooth using a hand blender.
  6. PASS through a chinois, tamis, or fine mesh strainer. This helps to remove any bubbles in the mixture.
  7. TO USE AS A GLAZE FOR CAKES OR DESSERTS: Make sure the temperature of the glaze is 100° - 104° F (38° - 40° C), by warming in a stainless steel bowl set over a pan of hot water. Place the item being glazed, which should be very cold or frozen, on a rack set over a half-sheet pan. Pour the glaze over the cake or dessert, allow the glaze to set up briefly, then lift the rack to a separate sheet pan. Strain the left-over glaze so that it can be re-used.
  8. TO USE FOR FROSTING OR FILLING: Warm room temperature is best for this: 72° - 74° F (22° - 23° C). What you want for this is to soften until spreadable with the consistency of buttercream. I always stir this gently and never put it in a mixer (because I like the rich dark color), which whips in too much air, causing it to lose it's dark color. Of course, you can whip this; just realize that the color will be a much lighter chocolate color.
  9. TO USE FOR PIPING: For piping, a stiffer version is better: 68° - 70° F (20° - 21° C).
  10. The definition of ganache is basically a 1 -1 ratio of chocolate and cream. Bittersweet Chocolate Glaze (a 1 - 1.2 ratio) is a less rich version of ganache, because half of the cream is replaced with a sugar syrup. This is a very versatile recipe; it can be used to glaze cakes or as a filling or frosting and it also pipes well. Temperature is the factor that defines the difference: see the suggested temperatures in the instructions. This recipe makes a very desirable fudgy filling or frosting, which doesn't set up as hard as regular ganache, staying somewhat soft when refrigerated.
Recipe Ancestry Notes:
This recipe is adapted from one that I got from Pastry Chef Eric Perez, when I once took a plated dessert class with him (2000).
 

2017-05-24T12:49:48+00:00

About the Author:

Over 15 years of professional baking and dessert making experience. Former Executive Pastry Chef at The Old Inn On The Green in New Marlborough, MA. Graduate of the Institute of Culinary Education (ICE), formerly Peter Kump's New York Cooking School. Lives in Wellington, FL.

2 Comments

  1. Julia Hall May 6, 2017 at 6:50 pm - Reply

    Dear Shirl,

    Your story touched me. I recently lost my husband and relocated next door to my daughter and son in law in Kingston, Rhode Island. Before my husband got sick, we were headed to Florida; however, my children encouraged me to stay in Rhode Island so that the whole family could gather in our two homes to visit.

    Recently, I have rediscovered my love of baking and have been producing special birthday cakes for my grand daughters,daughter and son in law. I have been searching online and bravely experimenting with all sorts of complicated confections. I’m having fun and enjoy the challenge.

    I found your site and am planning to make the Brooklyn Blackout Cake to honor my deceased husband’s birthday on the Fourth of July. My entire family will be here to visit and celebrate the holiday and my husband’s memory. He always liked to have a huge party on that day. He wasn’t a baker; however, he was an enthusiastic cook, who would work for days preparing all the party food for large groups of guests. He happily retired at 50 and spent 15 years enjoying his passion for creating delicious food before he passed away.

    I am happy to know that you are finding your voice and will continue to share your wonderful recipes.

    sincerely, Julia Hall, Kingston, Rhode Island

    • Shirl Gard May 24, 2017 at 12:12 pm - Reply

      Julia, I am so sorry to be this late in answering your very kind comment. Somehow, it got delivered to my Spam box, and when I went to clean it out today, I found your note. My sincere condolences for the loss of your husband. I understand. My husband passed away last August and I still think about him almost every day. The slightest little thing can trigger a memory.

      I do hope you make the Brooklyn Blackout Cake. Bob loved it and I’m sure that if your husband was still here, he would love it too. It sounds like they had something in common, and that is the passion for cooking. Bob was a good cook also. I miss his favorite dishes.

      If you have any questions about the recipe, please feel free to email me directly at: shirl@bakersweetmaker.com, or text me at (413) 427-4697. Would love to hear how the recipe works for you. Again, thanks for your comment.
      Shirl

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