Dark Chocolate Glaze


by: Single Chef

Some bakers prefer this rich glaze, made by melting together chocolate and butter, to ganache and creme d’or, because it is very firm when it sets and it keeps its sheen. Usually this glaze contains a little corn syrup to stabilize it and keep it from taking on a matte appearance when cold. You can also make a hybrid glaze by including butter in a standard ganache-the butter makes it richer and firmer when cold. If you’re using this glaze after it is no longer pourable, put the bowl over a low flame (if the bowl is metal) or over a sauce-pan of simmering water while working the glaze with a whisk until it has a consistency you can pour.


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serves: 1

8 ounces bittersweet chocolate (chopped)

1 tablespoon corn syrup

1/2 cup butter (cubed or sliced)

Nutrition Facts
Dark Chocolate Glaze

Servings Per Recipe: 1

Amount per Serving

Calories: 2023

  • Total Fat: 169.6 g
  •     Saturated Fat: 103.8 g
  •     Trans Fat: 3.7 g
  • Cholesterol: 244 mg
  • Sodium: 878.7 mg
  • Total Carbs: 153.1 g
  •     Dietary Fiber: 12.5 g
  •     Sugars: 122.4 g
  • Protein: 9.8 g

how is this calculated?

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1.  Melt the chocolate with the corn syrup and butter in a heatproof bowl set over a saucepan of simmering water. Stir with a rubber spatula until smooth.

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