Cooked Chocolate Glaze II

Boil milk with glucose, sugar and coconut fat. Melt chocolate in it and stir until smooth. Spread while still warm. Suitable for shortbread, sprinkles and gingerbread.

Preparation Tip:

This glaze is very suitable as a chocolate sauce for Mohr im Hemd, ice cream pancakes, sundaes, etc. diluted with whipped cream or lute sugar and flavored with rum. For nougat sauce, use the same amount of block nougat instead of chocolate. Remove glucose syrup with wet fingers, then the mass does not stick and you can easily portion or weigh.

Related Recipes:

Hazelnut Nougat LiqueurFor the hazelnut nougat liqueur, dissolve the coffee in the water and stir with the remaining ingredients... Caramel GlazeCaramelize sugar in a saucepan until light brown. Pour in water and completely dissolve sugar in it. Add... Twins CakeFor the Twins cake, cream butter with sugar, vanilla sugar and grated vanilla. First mix in the eggs well... Juicy Apple Chocolate CakeFor the apple-chocolate cake, peel and grate the apples and sprinkle with the lemon juice. Separate the eggs... Roulade Champagne Cream PieFor the roulade champagne cream cake, line 1 cake pan and 1 baking sheet with baking parchment. For the... Brioche Butchy “VanillaFor the Brioche Butchy “Vanilla” first mix the milk with the crumbled yeast. Mix the egg with the... HadntorteFor the hadn cake, first prepare the cake base. For the cake base, beat the butter, yolks, sugar and lemon... Hansel and GretelPreheat oven to 180 °C and line a baking tray with baking paper. Beat butter with powdered sugar, vanilla... Oatmeal BarFor the oatmeal bars, first put the oatmeal, coconut flakes, almonds and raisins in a blender and grind until... Caramelized Hazelnuts with ChocolateHeat the hazelnuts in a preheated oven at approx. 150 °C for 20 minutes until the brown skin begins to...