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.
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Dark chocolate glaze
Ingredients: Dark chocolate glaze
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106 gwater
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213 gcaster sugar
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213 gglucose syrup DE 40
Preparation: Dark chocolate glaze
Mix together and heat up to 105°C.
Ingredients: Dark chocolate glaze
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142 gsweetened concentrated milk
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113 ggelatin mass
Preparation: Dark chocolate glaze
Pour boiling mixture on top and emulsify with a stick blender. Leave to rest for 24 hours and apply at 30°C.
Comments
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
In reply to Thank you for this recipe… by Andrew McKinley
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!