Perfect for an entremet or petit gateaux, this deep chocolate glaze can also be used for tart toppings, or even an ice cream cake.
24g Gelatin sheets
96g Water
170g Sugar
185g Glucose
135g Evaporated milk
100g Water
115g Guittard Oban 100% Cacao
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.
https://www.guittard.com/in-the-kitchen/recipe-print/chocolate-glaze