Chocolate Glacage

This is a glaze that is a little bit thicker consistency then ganache that you enrobe with, but not quite as thick as fondant. It should be of a spreading consistency and should give a nice flat gloss to a dessert.

This formula is adapted from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 720100% Dark coating chocolate*, 2# 13 3/4oz.
40% Couverture 64%, 1# 2.25 oz.
14% Salad oil, 6 3/8 oz.
Total: 154%
*pate glace can also be used



MOP:

• Melt the two chocolates together over a double boiler to 120°F.
• When the chocolate is melted, add oil and whisk till emulsified
• Reserve until needed, use at 90°F