Reviewed: Nov. 14, 2009

I tried to prepare 1/2 the recipe for 4 small chocolate chip cakes that I baked. I used unsweetened chocolate because that's what I had on hand. I had to increase the amount of syrup and add some milk to make the glaze smooth rather than thick like a frosting. It's ok, but I think there are easier ways to prepare a quick chocolate glaze and that's what I was looking for today.

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SRodrig185

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Reviewed: Oct. 17, 2009

So amazingly good & easy! I made this for the first time to go on cupcakes last night and don't think I'll ever need to try another frosting recipe because I'm sold. People raved about how beautifully shiny and professional looking it was as well how great it tasted.

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littleseed

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Reviewed: Oct. 8, 2009

This was amazingly easy to make! I substituted the corn syrup with honey, and it worked great! Will definitely keep this recipe!

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aea

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Reviewed: Sep. 21, 2009

Oh! this was so easy and very good. I used 1/2 milk chocolate and 1/2 dark chocolate chips. It was a little bit thick, but spread onto brownies very easily and oh so smooth. Very decadent! Yum!

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sewnsewmom

Cooking Level: Intermediate

Living In: Tehachapi, California, USA

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Reviewed: Sep. 2, 2009

Wow, yummy, shiny, and easy. I cut the recipe in half for 24 cupcakes. I used half semi-sweet chocolate chips and 2 1oz. bars of unsweetened chocolate since that is what I had on hand. Even though I halfed the recipe since I used some unsweetened chocolate I used a whole tablespoon of honey and I melted the whole thing in a pyrex dish in the microwave. I heated it for 20 seconds and then stirred and repeated until it was smooth (about 70 seconds total). I will definitely use this again and again.

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HEBH

Cooking Level: Expert

Home Town: San Francisco, California, USA

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Reviewed: May 3, 2009

Bittersweet chocolate is not generally my preferenence for either eating or baking, but since hubs prefers dark chocolate I prepared this glaze as the recipe directs, using high quality Scharffen Berger bittersweet chocolate, and whoa, this made for an intensely chocolate glaze! It is soft, yet still looks glossy and shiny even after it sets. I used this to glaze the rather plain tasting "Neapolitan Cake," also from this site, and they were perfect for each other. This would be the type of glaze I'd expect to see on European tortes or petit fours -it has that kind of smooth, professional look. I used the microwave to make this but let it go a little too long, so it wasn't as perfectly smooth as it should have been -be extra careful and attentive when melting chocolate, especially when you're using the expensive, good stuff! Once melted, it was a little too thin to pour, so I just stuck it in the fridge, stirring every now and then, till it became the right consistency. Serious chocolate fans will love this glaze!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Feb. 3, 2009

I made this yesterday and it worked beautifully on a pound cake. Great taste and easy to make and use. I did it all in the microwave.

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Nonnie Z

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

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Reviewed: Sep. 21, 2008

This is glorious! Buttery, chocolatey goodness. Perfect for dipping cupcakes!! (Amount stated was a bit more than I needed to glaze 24 full size cupcakes) Instead of bittersweet chocolate, I used up the rest of my semi-sweet chocolate chips. And, I just microwave'd butter and chocolate - as opposed to using the double boiler.

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