Secret Foolproof Chocolate Glaze – learn the secret to making the perfect chocolate glaze (icing, frosting) from a a five-star hotel head pastry chef.
I heard a lady who was head pastry chef in a five-star hotel say that the secret to making the perfect chocolate glaze is to use equal parts of chocolate and vegetable fat. She said butter is not good because it still contains some water and protein residues. Margarine is a little better, while vegetable fat is perfect because it is pure fat without any other ingredients. I took her advice and never looked back. I’m using this same glaze on almost all of my chocolate topped cakes.
When hot, this glaze (icing, frosting) is very thin and can be easily poured over cake. As it cools, it becomes thicker and thicker. Finally, cold glaze is hard and “cracks” when you cut it.
My mom used to say that you can tell if it is really good glaze if it is totally smooth but firm and cracks wile you are cutting the cake. She was an excellent cook, but she always asked me to make chocolate glaze when she needed it.
I haven’t tried this glaze poured over ice cream, but I believe it would be great because it would harden into a shell on the ice cream.
Not only is this chocolate glaze being made with only 2 ingredients, it is also very easy to make. You just need to melt vegetable fat and chocolate, whisk them together and pour over cake. Done!
Now, you can glaze your cake perfectly every time! 🙂
- 3 oz chocolate 100 g, I used 43 % cocoa
- 3 oz vegetable fat or margarine 100 g
- optional: 2-3 drops vegetable oil
Melt vegetable fat and chocolate (and oil, if you want to make your glaze shiny). My favorite method is using double boiler, but I believe microwave would work, too.
Whisk until smooth and pour over cake. Let cool.