Image is for illustrative purposes only.
This is about as simple as a chocolate glaze gets: compound chocolate thinned with a little neutral oil so it pours in a smooth, even sheet and sets with a clean shine. The oil softens the set just enough that a knife goes through the coating without shattering it, which is exactly what you want on a cut slice or a coated petit four.
I keep a batch of this ready for dipping and pouring. It melts and re-melts without any tempering, it clings to a chilled cake or mousse in a thin, glossy layer, and it holds its shine at room temperature. Use it over mud cake, mousse entremets, choux buns, sticks and bars, or anywhere you want a quick, reliable chocolate finish.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 575
Number of Units: 1
Unit Size: batch of pouring glaze, enough to coat two 20 cm cakes
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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500 |
17.6 ounces
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Dark Chocolate (Compound)
Compound chocolate is a product made from a combination of cocoa, vegetable fat, and sweeteners. It is used as a lower-cost alternative to true chocolate, as it uses less-expensive hard vegetable fats such as coconut oil or palm kernel oil in place of the more expensive cocoa butter. It may also be known as 'compound coating' or 'chocolatey coating' when used as a coating for candy.
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chopped or buttons |
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B
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75 |
2.5 fluid_ounces
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Cooking Oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking. It is also used in food preparation and flavouring not involving heat, such as salad dressings and bread dips, and in this sense might be more accurately termed edible oil. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There is a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil (rapeseed oil), corn oil, peanut oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavoured with aromatic foodstuffs such as herbs, chillies or garlic.
neutral flavoured
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575
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Chop A (compound chocolate) into small even pieces, or use buttons, and put it into a dry heatproof bowl. |
Bowl and spoon completely dry; any water will seize the chocolate |
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2 |
Melt |
Melt A (compound chocolate) over a pot of barely simmering water, or in the microwave in 20–30 second bursts, stirring between each burst. |
Smooth and fully melted, around 40–45°C (105–115°F); never let it overheat |
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3 |
Mix |
Stir B (cooking oil) into the melted chocolate until it is completely blended in. |
Glossy and even, with no streaks of oil floating on top |
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4 |
Rest |
Let the glaze stand for a few minutes and stir gently to release any air bubbles. Strain through a fine sieve if you want a perfectly clean finish. |
No bubbles on the surface |
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5 |
Use |
Pour or dip while the glaze is still fluid and just warm, over a well chilled cake, mousse or pastry set on a rack with a tray underneath to catch the run-off. |
Glaze flows in a thin even sheet and sets within a few minutes |
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6 |
Store |
Scrape any leftover glaze into a clean container, cover and keep at cool room temperature. Re-melt gently over warm water when you need it again. |
Re-melts smoothly; do not refrigerate the stored glaze |
Important Notes
The full batch on this page makes about 575 g of glaze, enough to coat two 20 cm cakes or a large tray of small pastries, and it can be scaled up or down in the same proportion of chocolate to oil. Compound chocolate needs no tempering, so it can be melted and re-melted many times. Always work with dry equipment, as even a drop of water will make the chocolate thicken and go grainy. For the cleanest finish, chill the cake well first so the glaze sets quickly on contact, and pour in one continuous movement rather than patching. Store leftover glaze in a sealed container at cool room temperature, away from strong smells, and re-melt gently when needed.
Tools & Arrangements
Heatproof bowl and saucepan for a water bath, or a microwave; rubber spatula; fine sieve; cooling rack set over a tray; palette knife; thermometer (optional).
