White Glaze
Ingredients
Part Preparo
Process
02. Place the Chocolatier ChocoBlanc in a container and set aside.
03. In a pan, combine the sugar, the remaining water (185 ml), glucose, and milk powder, and bring to a boil.
04. Add the hydrated gelatin and mix until dissolved.
05. Pour the syrup over the reserved ChocoBlanc and mix until homogeneous.
06. Add titanium dioxide and mix with an immersion blender until homogeneous and smooth.
07. Strain through a fine sieve and cover with plastic wrap, letting it touch the glaze. Let it rest for 24 hours.
08. Heat the glaze in a water bath or microwave.
09. Apply at 35°C on cakes, entremets, and individual portions.
TIP
- For colored glazing, replace titanium dioxide with 10 g of oil-soluble powder dye in the desired color.
Yield
Total of 880 g
Equipment
Stove , Sieve , Spoon , Pan , Scale , Container , Microwave , Thermometer , Plastic Wrap , Immersion Blender
Suggested shelf life
120
Nutritional table
| A serving of Porção de 20g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 66 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 8.5 | % VD (*) |
| Aç adicionados (g) | 8.0 | % VD (*) |
| Proteínas (g) | 0.9 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 9.5 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
White Glaze
Ingredients
Part Preparo
How to make it
01. Hydrate the unflavored and colorless powdered gelatin with part of the water (75 ml). Let it sit for approximately 5 minutes.
02. Place the Chocolatier ChocoBlanc in a container and set aside.
03. In a pan, combine the sugar, the remaining water (185 ml), glucose, and milk powder, and bring to a boil.
04. Add the hydrated gelatin and mix until dissolved.
05. Pour the syrup over the reserved ChocoBlanc and mix until homogeneous.
06. Add titanium dioxide and mix with an immersion blender until homogeneous and smooth.
07. Strain through a fine sieve and cover with plastic wrap, letting it touch the glaze. Let it rest for 24 hours.
08. Heat the glaze in a water bath or microwave.
09. Apply at 35°C on cakes, entremets, and individual portions.
TIP
- For colored glazing, replace titanium dioxide with 10 g of oil-soluble powder dye in the desired color.
Tips
Yield
Total of 880 g
Equipment
Stove , Sieve , Spoon , Pan , Scale , Container , Microwave , Thermometer , Plastic Wrap , Immersion Blender
Suggested shelf life
120 hours
Nutritional table
| Porção de 20g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 66 | % VD (*) |
| Carboidratos (g) | 9.8 | % VD (*) |
| Açúcares totais (g) | 8.5 | % VD (*) |
| Aç adicionados (g) | 8.0 | % VD (*) |
| Proteínas (g) | 0.9 | % VD (*) |
| Gorduras totais (g) | 2.7 | % VD (*) |
| Gorduras saturadas (g) | 1.0 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 9.5 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.