New This Month

Chocolate Glaze for Gianduja Roulade

This glaze is the crowning touch on our Gianduja Roulade.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, December/January 1998/1999


  • 12 ounces semisweet chocolate, finely chopped
  • 1/4 cup honey
  • 1 cup heavy cream


  1. Place chocolate in a heat-proof bowl. Place honey and heavy cream in a saucepan; stir to combine. Bring cream mixture to a boil over medium-high heat. Pour over chocolate, and let sit 2 minutes. Whisk until smooth. Cover with plastic; store at room temperature until ready to use.


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