Sacherglaze

Bring sugar, chocolate and water to a boil, stirring continuously.

Rinse sugar crystals from rim of vessel with wet brush. Make solution to short thread (104 degrees ) Place vessel in cold water. Using wooden spoon – bulbous back, grate glaze around rim of vessel – tabbing – until glaze has a thick consistency.

Glaze pastries or cakes.

Glaze can be reprocessed by heating and tabbing repeatedly.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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