| sacher glasur revisited [message #288765] |
Di, 11 Juli 2006 22:44 |
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I lost the thread but a few weeks ago or so I asked about "kochschokolade"
with regard to a German language recipe for a sacher glasur -- a rich
chocolate icing -- and got some good feedback.
Since then I've tried a couple of different recipes and ended up making
some modifications and finally ended up with one that I really like:
160 mL water
150 g cane sugar
1 T corn syrup
125 g unsweetened chocolate
- boil water & sugar 5 minutes & cool slightly
- stir in chocolate
- when chocolate is thoroughly melted, stir in corn syrup
My last attempt actually used 150 mL water but it was a little too thick
so I'm guessing a little more water will make it just right.
I haven't done my research but I believe the corn syrup does the same
job that invert sugar would -- it prevents crystallizing. It also give
the glasur a nice shine. You might be able to substitute honey and it
might not have to be a whole tablespoon.
I've been using Guittard unsweetened chocolate disks. Whatever
unsweetened chocolate you use (which should never come from an orange
box) should be in small enough pieces to melt easily in the hot sugar
solution.
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