Jacques Torres's Shiny Chocolate Glaze
Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."
- Yield: Makes 1 1/2 cups
Photography: Bryan Gardner
- 1/2 cup plus 1 tablespoon water
- 1 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream
- 4 tablespoons cocoa powder
- 1 envelope gelatin powder (1/4 ounce)
In a saucepan, combine 1/2 cup water, sugar, heavy cream and cocoa powder. Simmer for about 20 minutes until mixture slightly thickens.
Place 1 tablespoon cold water in a small bowl. Sprinkle gelatin over top and let soften 5 minutes. Remove chocolate mixture from the heat and whisk in gelatin mixture until thoroughly combined.
Set over an ice bath and whisk until the glaze thickens and reaches about 80 degrees, about 1 minute.