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Dark Chocolate Glaze

Dark Chocolate Glaze


Recipe Created By:
PreGel Professional Training Center


300g (10.6oz)
250g (8.8oz)
350g (12.3oz)
200g (7.1oz)
28g (1.0oz)
300g (10.6oz)

Method of Preparation

  1. Boil the water, sugar and glucose syrup.
  2. Add the condensed milk and previously hydrated gelatin sheets.
  3. Pour over the couverture.
  4. Emulsify well and strain.
  5. Keep cold and use at 40°C/104°F to coat frozen desserts, cakes and entremets.