- fr
- gb
Cocoa mirror glaze
Ingredients
|
|
For 765 g
|
For ≈ 1650 g
|
|
Water (g) |
100 g |
215 g |
|
Sugar (g) |
260 g |
560 g |
|
Régilait Whole Unsweetened condensed milk (g) |
190 g |
410 g |
|
Glucose (g) |
100 g |
215 g |
|
Unsweetened cocoa powder (g) |
75 g |
160 g |
|
Invert sugar (g) |
25 g |
54 g |
|
Gelatin (g) |
15 g |
32 g |
Preparation
- Warm the unsweetened condensed milk, glucose and cocoa powder.
- Heat the sugar and water to 110°C and mix with the previous preparation.
- Add invert sugar and hydrated gelatin. Mix and set aside at +5°C.
- Use at 24°C.
Features
- Success of the mirror effect
- Sugar level control
