Dark chocolate glaze

How to make the perfect homemade dark chocolate glaze from scratch? This recipe yields a tasty dark chocolate glaze with all the right characteristics: a mirror-like shine, a deep, vibrant colour and an intense dark chocolate taste. Once warmed up to about 35°C, it applies easily in a sufficiently thick layer and sticks beautifully to your patisserie without running off. Always apply onto frozen patisserie. Our chefs recommend using a Finest Belgian Chocolate such as recipe n° 811 with standard three-drop fluidity (💧💧💧) to achieve the perfect end result. This glazing can be kept in the fridge for about one week.

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Dark chocolate glaze

Ingredients Preparation
  • 106g
    water
  • 213g
    caster sugar
  • 213g
    glucose syrup DE 40
Mix together and heat up to 105°C.
  • 213g
    811
  • 142g
    sweetened concentrated milk
  • 113g
    gelatin mass
Pour boiling mixture on top and emulsify with a stick blender. Leave to rest for 24 hours and apply at 30°C.

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