I made a cheesecake for a potluck last night using a recipe from a new cookbook, and since I was planning on writing about the cookbook for my newspaper column, I made the recipe exactly as stated.

This recipe included a chocolate glaze, not specific to the recipe, but one of those "see page xx for glaze" sort of things. I followed the glaze recipe as stated, but it seemed like an awful lot. But, yanno, I was following the cheesecake instructions and it didn't require a portion of the glaze, so I forged on.

And now I've got a half-gallon of glaze left. Yes, really, a half gallon. It's in the fridge in a glass measuring pitcher, so I know how much is there. Almost exactly a half gallon.

It's essentially a chocolate ganache recipe, and I'm sure I could find a few uses for it...but...but...a half-gallon is a bit much. The recipe says it will store, refrigerated, for up to two weeks, but I'm wondering if anyone knows if it will freeze well. Because even if I bake stuff to give away, that's a LOT of chocolate. It was nice glaze, and I wouldn't mind having the glaze onhand for future use if it will survive some time in the freeze. I'd probably portion it and vacuum seal it, if that makes any difference.