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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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sacher glasur revisited
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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