Dark chocolate glaze

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.
Level:

Dark chocolate glaze

Ingredients

  • 106 g
    water
  • 213 g
    caster sugar
  • 213 g
    glucose syrup DE 40

Preparation

Mix together and heat up to 105°C.

Ingredients

  • 213 g
    Callebaut 811
  • 142 g
    sweetened concentrated milk
  • 113 g
    gelatin mass

Preparation

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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Comments

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Submitted by Andrew McKinley on Tue, 12/30/2025 - 19:53

Thank you for this recipe. Can you describe the gelatine mass? Ratio, strength?

Submitted by Andrew McKinley on Tue, 12/30/2025 - 21:50

I should mention that all I have access to here in rural Manitoba is Knox gelatine. Also, would love a dairy-free option. Thank you!

Submitted by Miranda K - Ch… on Wed, 01/21/2026 - 21:19

Hi, Andrew. Yes, that part of the recipe should be a little more specific. I'll see if I can get it updated. In the meantime, it's usually (though admittedly not always) safe to go with a 5:1 ratio (water:gelatin), and use Gold gelatin. Converting from powder to sheet gelatin can be a little tricky. Generally speaking, 1.88 g of powder equals the gelling strength of one sheet of gold gelatin. Gelatin sheets weigh around 2 grams.

Submitted by Andrew McKinley on Wed, 01/21/2026 - 22:30

Thank you, Miranda. This is very helpful information!