Luker Chocolate Master Chocolate Glaze Recipe

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.

Ingredients

*Fino De Aroma Chocolate Ratios

21.16 oz (600g)                         Nevado 35%

21.16 oz (600g)                         Noche 40%

19.40 oz (550g)                         Perla 64%

Method: Emulsion

Yield: 70.55-72.31 oz (2000-2050g)

Instructions

1.) Heat heavy cream to 80°C (176°F).

2.) Pre-melt chocolate to 35°C (95°F).

3.) Combine by blending together with hand blender.

4.) Heat mirror glaze to 60°C (140°F).

5.) Blend together with chocolate and cream mixture using a hand blender. Do not strain.

6.) Portion into containers and refrigerate.

7.) Reheat slowly to 45-50°C (113-122°F) in water bath or microwave.

8.) For best results, pour over frozen or chilled product and set below 46°C (114.8°F).

A finishing touch

This chocolate glaze recipe is simple, but revolutionary. Not only does it provide intense flavor, but it creates 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. Pictured mousse cake created via an anglaise method.

Have a recipe you'd like to share? Tag us on social @ifiGourmet and use #GourmetSweets for a chance to get featured across our channels. Happy baking!