Basic Glaze Recipe Technique by Veliche Gourmet

INGREDIENTS  

Part 1
  • Gelatin 32 g
  • Cold water 190 g
Part 2
  • Water 240 g
  • Sugar 480 g
  • Glucose 480 g
Part 3 
  • Condensed milk 320 g
Part 4 

PROCESS

  1. Mix all the ingredients of part 1.
  2. Bring the ingredients of part 2 to a boil and heat to 103°C.
  3. Add the condensed milk.
  4. Add the soaked and squeezed gelatin.
  5. Add the dark chocolate.
  6. Continue mixing with a hand blender and add colouring, if desired.
  7. Store in the refrigerator.

For use: heat the glaze. Process at around 30°C and 35°C. Emulsify using a hand blender and glaze the products.

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