Questions for Lisa Yockelson: How To Make a Shiny Chocolate Glaze

Questions for Lisa Yockelson: How To Make a Shiny Chocolate Glaze

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Faith Durand
Jan 24, 2008

Lisa Yockelson, author of the rich chocolate encyclopedia ChocolateChocolate is our guest expert this week on all things baking and chocolate. Here's a question about getting that lusciously glossy shine in your chocolate glaze:

Q: When using a thin chocolate glaze to finish cupcakes, is there a trick to getting a high-gloss finish? Mine starts out that way, but when completely cool, ends up dull looking.

A: Since you have not offered your ingredient list or method for using the glaze, I cannot reply directly to your question.

But to answer in general, here are some thoughts: some glazes that finish shiny include light corn syrup, golden syrup, or honey in the ingredient list; the addition of a clear liquid such as water (or a combination of water and drip-brewed coffee) also keeps the glaze dazzlingly bright; and, a reduced amount of unsalted butter also aids the process.

The ingredients--all of them--have to be in just the right proportion and treated to a certain length of boiling to achieve the gloss. Stay tuned--my next book-in-progress may have such a recipe!

(Image credits: Chocolate cake photo, The Age.com.au. ChocolateChocolate cover photo and author photo both by Ben Fink. Cover design by Vertigo Design, NYC.

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