Sweet Recipe Collection from Hershey Resorts

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.


	Chocolate Chipotle Glaze Prepared by: Ken Gladysz Executive Chef at The Hotel Hershey *Ingredients:* 2 tablespoons butter, softened 4 garlic cloves, minced 1/2 Spanish onion, diced 1 ounce chipotle pepper, canned 3 ounces apple cider vinegar 3 ounces barbecue sauce 3 ounces Hershey's Dark Chocolate or Hershey's Cacao Reserve Extra Dark Chocolate 3 ounces chicken/vegetable stock 8 ounces corn syrup 2 ounces sugar, granulated 2 tablespoons honey 1 bay leaf 1 pinch of ground cumin 1 pinch of ground cloves 1 pinch of ground cinnamon 1/2 bunch fresh cilantro, finely chopped Directions: Melt butter in small saucepan over medium heat. Add garlic, onion, and	1

chipotle. Sweat for 2 minutes. Deglaze with vinegar; bring to boil, reduce to
simmer. Reduce by half. Add barbecue sauce, stock, corn syrup, sugar, honey,
and spices. Mix well and bring to boil. Reduce to simmer and cook for 30
minutes. Slowly add chocolate, mixing until fully incorporated.

Remove from heat and allow to cool for 10 minutes. Place in blender and blend
until smooth. Remove from blender and pass through fine strainer. Add cilantro
and mix well. Season with salt and fresh pepper. Cool completely. Taste; adjust
seasoning if necessary.

Yield: 8 servings