First, melt 2/3 of the chocolate in a double boiler, reaching a temperature of around 113–122°F for dark chocolate, 104–113°F for milk chocolate, and 100–108°F for white chocolate.

We piqued your curiosity with our chocolate glaze, and many of you have asked how to make a white chocolate version. In pastry, unfortunately, substitutions are sometimes not simple, and changing just ...

Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter ...