Best 6 Chocolate Luster Glaze Recipes

CHOCOLATE GLAZE

Steps:

• 1. Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the milk and vanilla, a little at a time, to make a smooth, pourable glaze.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

BITTERSWEET CHOCOLATE GLAZE

Steps:

• Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
• Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)

CHOCOLATE BUTTER GLAZE

Steps:

• Combine chocolate, butter and corn syrup in a heatproof medium bowl.
• Place in a skillet of barely simmering water.
• Stir frequently, until almost completely melted.
• Remove bowl from skillet and stir until mixture is smooth.
• Do not whisk or beat the glaze.
• Let stand at room temperature without stirring until cooled, thick and spreadable (about 30mins, depending on kitchen temp).
• You may also use microwave for the melting step (as I did), just mix the ingredients in a microwave-safe bowl.
• Nuke the mixture at LOW power for approx 20 sec, remove bowl, stir gently.
• Repeat until chocolate has melted and mixture is smooth.
• The first layer of glaze- Spread a very thin layer using 1/4 of the glaze over the top and sides of cake (cake must be at room temp).
• Be sure to smooth rough surfaces and fill in any cracks.
• Be careful not to get any crumbs into the bowl of glaze.
• This is the'crumb coat', and it gives the cake a smooth and even undercoat for the final glaze.
• The final glaze- Rewarm the glaze in microwave/double boiler for a few seconds.
• Stir gently until smooth.
• Do not overheat; glaze should be 90F for it to dry to a shiny finish.
• If necessary, cool to proper temperature.
• Once the final glaze has been applied, let cake stand at room temp until the glaze sets, about 15mins.
• NOTE: Do no re-spread glaze once it has set, or it will have marks and dull streaks.

CHOCOLATE GLAZE

Steps:

• Heat a pan of water until simmering. Place all ingredients, plus 5 teaspoons water, in a slightly smaller metal or glass mixing bowl and set over the pan. Stir gently with a spatula until nearly all the chocolate has melted, then remove bowl from heat and set aside to finish melting, stirring occasionally until perfectly smooth, about 5 to 10 minutes. The glaze is ready to pour when it is between 88 and 90 degrees.
• Pour glaze onto center of the cake's top and let it run down the sides. Gently tap the cooling rack up and down so the glaze coats the entire cake. Let set for at least an hour before serving.

CHOCOLATE LUSTER GLAZE

Steps:

• In a small microwave safe bowl.microwave the chocolate on 50% power for 1 minute. Stir well. If necessary, continue microwaving on 50% power, stirring at 30 second intervals. Stop microwaving before the chocolate completely melts and let the residual heat finish the job. (Alternatively, melt the chocolate in a double boiler over simmering water, stirring frequently. Immediately remove from the heat. Sift the powdered sugar, and cocoa powder together into a medium bowl. Combine the corn syrup and 1/3 cup water in a small saucepan. Heat to just boiling, stir well. Stir the syrup mixture into the powdered sugar mixture just until well blended and completely smooth. Stir in the melted chocolate and vanilla until completely smooth. Thin the glaze to a spreadable consistency with hot water, a few drops at a time until completely smooth. Set the glaze in a large bowl half full of hot tap water to help keep glaze warm while you work. Reheat it to warm in a saucepan or in a microwave over if it cools completely) If the glaze thickens upon standing, stir in a few more drops of hot water until thoroughly blended; be sure to blend in thoroughly, so the glaze maintains its luster. Using a table knife, spreader or small palette knife, cover the top of each cookie witha smaooth even layer of glaze. Let the cookies stand on wire racks until the glaze completely sets, at least 1 1/2 hours and preferably several hours. Store in a single layer or layered with wax paper in an airtight container.
• MAKES ENOUGH GLAZE TO DIP 25 5" COOKIES OR 50 MEDIUM COOKIES.3".