A chocolate … https://www.allrecipes.com/recipe/8436/shiny-chocolate-glaze In a small saucepan combine the corn syrup and heavy cream. If just a few unmelted chunks of chocolate remain, let the heat of the mixture melt the remaining few chunks. Allow it to cool for about 5 minutes before using. To make the syrup you need fresh or frozen strawberries, cook them with water, lemon and sugar. Stir until smooth. My ganache is only shiny if I add corn syrup, which technically makes it a glaze, not just a ganache. Strain to get a syrup. less drama but just a thought *i'm sure it would work with ganache but i can't remember actually using it in ganache but no reason why it wouldn't except it's baking and the devil is in the minutiae huh . Bring to a simmer and add the chocolate. Exception is if you use a chocolate … i know it works in glaze With such a small volumen, this only take a few seconds. Make Ahead Tips Place chocolate in a medium heatproof bowl. https://www.allrecipes.com/recipe/14976/hard-chocolate-glaze In its simplest form, ganache is an emulsion of equal parts of chocolate and heavy cream.. Small amounts of corn syrup or butter are sometimes called for in some recipes. Combine the chopped chocolate and corn syrup in a bowl. Microwave at 50% power for 30 seconds. for what it's worth adding some plain old karo syrup to chocolate glaze* can help achieve a very shiny effect too . Bring approximately 2 Tablespoons of corn syrup to a boil. Whisk half the boiling corn syrup into the small amount of broken ganache until it is smooth and shiny again. Your traditional chocolate/cream ganache is not normally very shiny, especially if you pop it in the fridge to get it to set quickly. Allow the chocolate mixture to sit for a minute, then gently stir to combine. Mix the powder and syrup into the caramel. Pour over chocolate; let stand for 1 minute. In a Pyrex cup, combine the chocolate, cream, and corn syrup. You can make a semi sweet or milk chocolate ganache. Stir to combine. By varying the proportion of chocolate to cream, or the temperature, you can vary the texture of the finished product. Bring cream and corn syrup to a simmer in a small saucepan over medium heat. For Ganache: 6 ounces (170g) chocolate, finely chopped; ¾ cup (170g) heavy cream; 1 tablespoon corn syrup; For Cookie Dough: ½ cup (1 stick/113g) unsalted butter, at room temperature; ⅓ cup (66g) granulated sugar; ⅓ cup (70g) brown sugar; 1 teaspoon vanilla extract; ⅓ cup (42g) all-purpose flour, heat treated* ½ teaspoon kosher salt Heat up the cream until it simmers, then pour it over the chocolate. If more than a few chunks remain, microwave at 50% power for another 30 seconds. Of course you don’t have to only use ganache here. Remove from the heat and add the vanilla extract. Put the corn syrup in a small microwave-safe bowl and heat it until boiling. 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Fresh or frozen strawberries, cook them with water, lemon and sugar a minute then.

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