Monday, December 06, 2010

Chocolate Water Glaze

Here's a great way to give cookies a shiny chocolate coating. Plus, extra glaze can be reheated and drizzled over ice cream, chocolate cake, cream puffs — wherever a chocolate sauce or glaze is needed.

This glaze is great for cookies you'll serve within a couple of days; not as good for cookies you'll ship, because the glaze will start to look spotty after about 48 hours.

7 1/2 triangles (7 1/2 ounces) Mencken's bittersweet chocolate (not at our store, so I’ll use whatever I can find.)
6 tablespoons simmering (almost-boiling) water


1) Melt the chocolate in a double boiler, and divide it evenly between two bowls.

2) Pour the simmering water into one, and whisk until smooth. Add this water/chocolate mix to the other bowl in thirds, whisking after each addition.

3) Allow the glaze temperature to cool to 90°F, then dip or spread on cookies. Glaze will harden overnight.

4) If the glaze becomes too thick, reheat it gently and resume dipping.

5) The proportion of water to chocolate varies with the chocolate, so if you use something other than Mencken's, you might need a little more or a little less water. Glaze is the correct consistency when it's smooth, thick, and glossy.

Yield: 1 1/2 cups glaze.

Recipe summary
Hands-on time: 10 mins. to 15 mins.
Baking time: 0 mins
Total time: 8 hrs 10 mins. to 8 hrs 15 mins.

Yield: 1 1/2 cups glaze.

Recipe from King Arthur e-mail.



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