Does Ganache (sp) stay wet or does it dry- How is Chocolate Donut Glaze made?

Question

I need a glaze that is opaque and will harden. Would chocolate donut glaze work? Thank you

Thank you! I was also wondering- that great glaze recipe you gave me, will that harden at room temp like on donuts that you purchase in stores? Also, can I just use powdered cocoa instead of a bar?

Answer 1

Hope this helps

Ganache is widely used in the pastry kitchen. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze. If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

The taste and quality of the ganache is primarily dependent on the quality of chocolate you start with. Remember not all chocolates are the same. A chocolate with a higher cocoa butter content will produce a ganache that is firmer than one made with a chocolate that has a low cocoa butter content. A chocolate with a velvety smooth texture will produce a ganache that is velvety smooth. The most important point to consider when choosing a chocolate for making ganache is whether you like the chocolate when eaten out of hand.


Choclate donut glaze

1/2 cup unsalted butter
1/4 cup whole milk, warmed
1 tablespoon light corn syrup
2 teaspoons vanilla extract
4 ounces bittersweet chocolate, chopped
2 cups confectioners' sugar, sifted

Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted. Decrease the heat to low, add the chocolate, and whisk until melted. Turn off heat, add the powdered sugar, and whisk until smooth. Place the mixture over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.