Source:The Professional Pastry Chef by Bo Friberg
Makes 4 1/2 cups, enough for 4 (10”) cakes.
Preparation time: 20 minutes
Tips: Frosting for Boston Cream Pie.
Chocolate Glaze
Ingredients
Preparation
1 pound sweet dark chocolate
5 ounces soft unsalted butter
5 tablespoons unsweetened cocoa powder, sifted (1.5 oz)
1/4 cup dark rum
3/4 cup light corn syrup (9 ounces)
1. Cut the chocolate into small chunks and melt over hot water. Remove from the heat, add the butter, and stir until the butter is fully incorporated.
2. Stir the cocoa powder into the rum, mixing until smooth. Add the corn syrup and then stir into the chocolate mixture.
3. Let cool and then store in a covered container. The glaze does not need to be refrigerated. To use, heat the glaze to the consistency suitable for the recipe in which you are using it. If a skin forms on the surface during storage, pour a little hot water on top, wait a few seconds, and then pour the water off.
NOTE: Makes 4 1/2 cups glaze or enough for four 10-inch Boston Cream Pies.
