26 Mar 2017
Creating a great tasting shiny chocolate glaze for your baked goods and desserts was never as easy.
Creating a great tasting shiny chocolate glaze for your baked goods and desserts was never so easy. Simply take your pick from the finest quality Belcolade Selection chocolates - dark, milk or white, - and follow the recipe. It's super easy!
Method
Heat the milk and glucose. Pour on the chocolate (dark, milk or white). Add the pre-soaked gelatin and the Puratos Miroir l’Orginal Neutral. Mix well by using a hand mixer making the filling smooth and homogeneous. Let set during 24 hours before using. Glaze at 35°C maximum on frozen support.
Dark Chocolate glaze
If you opt for a dark chocolate glaze, consider the following ingredients:
Milk Chocolate Glaze
If you opt for a milk chocolate glaze, consider the following ingredients:
White chocolate glaze
If you opt for a white chocolate glaze, consider the following ingredients:
Tips
- Use Puratos Miroir l’Orginal Neutral at room temperature
- Let the glaze set at room temperature for 24 hours.
- Do not put in the fridge.
The chocolates of the Belcolade Selection range are designed to inspire the world’s leading chocolatiers, bakers, confectioners and pastry chefs. Discover all there is to know about this exclusive range.
