Reviews

Add Rating & Review

Back to Jacques Torres’s Shiny Chocolate Glaze

All Reviews for Jacques Torres’s Shiny Chocolate Glaze

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Gallery

Jacques Torres’s Shiny Chocolate Glaze

                              Credit: 
                              Bryan Gardner

Recipe Summary

Yield: Makes 1 1/2 cups

Ingredients

Ingredient Checklist

1/2 cup plus 1 tablespoon water

1 cup plus 2 tablespoons sugar

1/2 cup heavy cream

4 tablespoons cocoa powder

1 envelope gelatin powder (1/4 ounce)

      Cook's Notes

This recipe makes enough glaze for one 8" two-layer cake. Pour over chilled crumb-coated cake placed on a wire rack set over a large bowl. Use an offset spatula to smooth out the glaze. Work quickly as the glaze will set up in a minute or less.

Gallery

Jacques Torres’s Shiny Chocolate Glaze

                              Credit: 
                              Bryan Gardner

Recipe Summary

Yield: Makes 1 1/2 cups

Jacques Torres’s Shiny Chocolate Glaze

                              Credit: 
                              Bryan Gardner

Jacques Torres’s Shiny Chocolate Glaze

                              Credit: 
                              Bryan Gardner

Jacques Torres’s Shiny Chocolate Glaze

Recipe Summary

Yield: Makes 1 1/2 cups

Recipe Summary

Yield: Makes 1 1/2 cups

Yield: Makes 1 1/2 cups

Makes 1 1/2 cups

Ingredients

Ingredients

  • 1/2 cup plus 1 tablespoon water
  • 1 cup plus 2 tablespoons sugar
  • 1/2 cup heavy cream
  • 4 tablespoons cocoa powder
  • 1 envelope gelatin powder (1/4 ounce)

Directions

In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.

Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.

Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.

      Cook's Notes

This recipe makes enough glaze for one 8" two-layer cake. Pour over chilled crumb-coated cake placed on a wire rack set over a large bowl. Use an offset spatula to smooth out the glaze. Work quickly as the glaze will set up in a minute or less.

Cook’s Notes

This recipe makes enough glaze for one 8" two-layer cake. Pour over chilled crumb-coated cake placed on a wire rack set over a large bowl. Use an offset spatula to smooth out the glaze. Work quickly as the glaze will set up in a minute or less.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Jacques Torres’s Shiny Chocolate Glaze

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Jacques Torres’s Shiny Chocolate Glaze

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest