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This glaze is the crowning touch on our Gianduja Roulade.

Martha Stewart Living, December/January 1998

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • 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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