ingredients

  •  
    • 7 ounces Butter
    • 12 ounces Dark Chocolate
    • 4 ounces Semisweet chocolate
    • ½ cup Corn syrup
    • ⅜ cup water
  •  
    • ¼ cup Kirsch
    • ¼ cup Brandy

directions

1. Note: If the chocolate comes in a large tablet, it will have to be chopped into small uniform pieces. If the chocolate is available in coins, this will not be the case.

makes 4 cups; about ¾ cup per 8" pie
2. Set up a double boiler. Place butter around bottom and sides of bowl, place remainder of first set of ingredients over butter (everything except liquors). Melt together over low to medium head. When mixture is 3/4 melted, turn the heat off under the sauce pan and allow the carry-over heat to finish melting the chocolate.
3. At this point, stir in the liqueurs. The chocolate glaze should be used at approximately 85º F.
4. Chocolate glaze is ready to use or can be stored and re-heated at a later time. Chocolate can be frozen or refrigerated. Use double boiler to reheat to 85º F to 90º F. Temperature is important for spreading of glaze.

Keywords

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