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Deep Chocolate Glaze or Ganache

This rich glaze is amazingly versatile and features SCHARFFEN BERGER’s complex flavor profile. Pour it over ice cream or a poached pear, glaze or frost a cake, even use it to make truffles.



  • 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.

Featured In This Recipe

Perfectly balanced and well-rounded, with soft notes of citrus and honey for amazingly decadent cakes, cookies and brownies.

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Featured In This Recipe

The bright fruitiness and long, smooth finish of our 70% Bittersweet Chocolate Bar embodies everything we love about cacao.

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