The following recipe makes approximately two cups of chocolate glaze.
8 ounces semi-sweet chocolate (minimum 28% cocoa butter*), chopped
6 ounces butter, chopped
4 ounces water
2 ounces Karo corn syrup
Place chopped chocolate in a mixing bowl (preferably metal). Melt butter, water and corn syrup in a medium-sized sauce pan. Bring to a boil. Pour mixture into chopped chocolate. Wait a few minutes for chocolate to melt, then very gently begin to whisk mixture right in the middle of the bowl. Gradually expand the area of whisking, pulling in more of the mixture. Once fully mixed, place metal bowl over an ice bath to cool some. When ready to use, stir again a bit.
– * Cocoa butter content is not the same as cocoa bean content. A cocoa bean contains both cocoa butter and cocoa mass. Chocolate bars used for cooking are typically labelled as containing “X percent cocoa” which refers to the total cocoa bean content. If you are able to discern on the packaging the cocoa butter content, look for a minimum of 28 percent. However, to simplify things, for this recipe look for a chocolate bar that has closer to 60 percent cocoa (typically labelled as “Contains 60% cocoa”). Any chocolate with a cocoa content higher than 60 percent will be too bitter. I used 80 percent and it was very bitter (which is why I had to go back to Chef and clarify the cocoa butter/cocoa content issue.)
– Chocolate glaze may be stored for up to two weeks in the refrigerator. Place plastic wrap directly on glaze when storing for future use. Warm up to re-use.