Dark or White Chocolate Pomegranate Glaze

  • Serves: Makes about 1 cup each
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We use both of the flavorful Dark and White Chocolate Pomegranate Glazes on the Pomegranate Pistachio Chocolate Éclairs
FROSTING, ICING, ETC RECIPE HELP

INGREDIENTS
Pomegranate Syrup:
1 cup unsweetened pomegranate juice, such as POM
1/2 cup sugar

Dark Chocolate Pomegranate Glaze:
4 ounces bittersweet chocolate
3/4 cup heavy cream
2 tablespoon pomegranate syrup

White Chocolate Pomegranate Glaze:
6 ounces white chocolate
3/4 cup heavy cream
2 tablespoon pomegranate syrup
1 drop conventional red food coloring, or a few drops of natural red food coloring; ie: Red Chefmaster Natural Food Coloring

INSTRUCTIONS
STEP I: MAKE THE POMEGRANATE SYRUP

1. Put the pomegranate juice and sugar in a small sauce pan. 

Stir over medium heat to dissolve the sugar.

2. Simmer for 20 minutes, checking often to make sure it doesn’t boil completely away, and burn.
Pour the syrup, which should be slightly thick, into a heatproof container or bowl and let cool at room temperature.


STORAGE
Store in the refrigerator in a covered or an airtight container for about a week.

STEP II: MAKE THE DARK OR WHITE CHOCOLATE POMEGRANATE GLAZE
Make the dark chocolate pomegranate glaze:
INSTRUCTIONS

1. Chop the dark chocolate up into 1/4-inch evenly sized pieces and place into a heat proof bowl.

2. Combine the cream and corn syrup together in a small saucepan and bring just to a boil on medium heat over the stove.
NOTE: We got a little red food coloring in the cream, hence the off-color. You may also heat the mixture in the microwave on 50% power.

3. Pour the hot cream over the chocolate, and let the mixture sit for a minute or so to let the chocolate start melting.

4. Using a rubber spatula, carefully stir the mixture until the chocolate is fully melted and the mixture is smooth, trying not to incorporate too much air into it.

Make the white chocolate pomegranate glaze:
INSTRUCTIONS
1. Chop the chocolate up into 1/4-inch evenly sized pieces and place into a heat proof bowl.

2. Combine the cream and corn syrup together in a small saucepan and bring just to a boil on medium heat over the stove.
NOTE: We got a little red food coloring in the cream, hence the off-color. You may also heat the mixture in the microwave on 50% power.


3. Pour the hot cream over the chocolate, and let the mixture sit for a minute or so to let the chocolate start melting.


4. Add natural food coloring, one drop at a time, until you achieve a nice pink color.
If you use conventional food coloring, you may only need to use 1 drop.

SERVE 
The glaze is now ready to be used. If it starts to cool and become too thick, heat it gently over a pot of simmering water until it becomes liquid again.

STORAGE
Store the glaze in the refrigerator for a few days, or it can be frozen. Thaw in the refrigerator.  
Heat it gently over a pot of simmering water until it becomes liquid again.



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