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Deep Chocolate Glaze or Ganache

Deep Chocolate Glaze image on pears


8 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
1/4 cup heavy cream
3 tablespoons sweet butter


1. Heat the chocolate, cream, and butter in the top of a double boiler over barely simmering water. Stir gently until the mixture is completely melted and smooth.

2. Use lukewarm as a pourable glaze or let stand until thick enough to spread like frosting.

3. If using as ganache, chill in refrigerator to desired consistency.

4. To soften, set the bowl in a pan of barely simmering water. Refrigerate or freeze leftovers.

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