An extremely versatile, freeze-thaw stable glaze with a high shine for all bakery applications, including white, milk and dark chocolate finishings of cakes and other desserts. These recipes are formulated without gelatin, so the heavy cream can be substituted with nut milk for vegan desserts. Enjoy!
70.55-72.31 oz (2000-2050g)
Simple, but revolutionary! This Luker Master Chocolate Glaze Recipe not only provides intense flavor, but it also creates a smooth, glossy finish to amplify your dessert presentation.
Heat heavy cream to 80°C (176°F).
Pre-melt chocolate to 35°C (95°F).
Combine by blending together with hand blender.
Heat mirror glaze to 60°C (140°F).
Blend together with chocolate and cream mixture using a hand blender. Do not strain.
Portion into containers and refrigerate.
Reheat slowly to 45-50°C (113-122°F) in water bath or microwave.
For best results, pour over frozen or chilled product and set below 46°C (114.8°F).
A Finishing Touch: This recipe provides a smooth, glossy finish to amplify your dessert presentation. One of our favorites? Pour a Perla 64% chocolate glaze over a rich Tumaco 65% chocolate mousse cake. Picture mousse cake create via an anglaise method.
Have a recipe you'd like to share? Tag us on social @ifiProvisions and use #PastryatHome for a chance to get featured across our channels. Happy baking!
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