Chocolate Glaze
Perfect for an entremet or petit gateaux, this deep chocolate glaze can also be used for tart toppings, or even an ice cream cake.
Difficulty:
Ingredients
24g Gelatin sheets
96g Water
170g Sugar
185g Glucose
135g Evaporated milk
100g Water
115g Guittard Oban 100% Cacao
Directions
Hydrate gelatin in the water.
Heat sugar, water, glucose, and evaporated milk to 103°C/ 217°F.
Add gelatin and chocolate. Emulsify with immersion blender.
Use at 40°C/ 104°F.