Chocolate Glaze (Schokoladeglasur)

From Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

Cookbook

Author(s): Rick Rodgers

Page 16

Cuisine: German/Austrian/Swiss

Course: Other

grapes

Reviews

1 reviews, average rating 5.0 / 5

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kateq

13 years ago

★ ★ ★ ★ ★ 5/5

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This is the classic and if you follow the directions, it is foolproof. However, once the chocolate starts to simmer, it looks so grainy that it seems as though it will never become a smooth and shiny glaze. Keep going and stirring and happily, all at once it is transformed into a beautiful pourable chocolate glaze.

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