Dark Glaze
Ingredients
Part Preparo
Process
02. Place the Chocolatier ChocoDark in a container and set aside.
03. Combine the sugar, the remaining water (185 ml), glucose, and powdered milk in a saucepan and bring to a boil.
04. Add the hydrated gelatin and mix until dissolved.
05. Pour the syrup over the reserved ChocoDark and mix until homogeneous.
06. Blend with a mixer until a smooth texture is obtained.
07. Strain through a fine sieve and cover with plastic wrap, ensuring it is in contact with 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
- The Chocolatier ChocoDark can be substituted with Chocolatier ChocoNut or Chocolatier ChocoMilk.
Yield
1 Total of 975 g
Equipment
Stove , Sieve , Spoon , Saucepan , Scale , Container , Microwave , Thermometer , Plastic Wrap , Mixer
Suggested shelf life
120
Nutritional table
| A serving of Porção de 20g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 71 | % VD (*) |
| Carboidratos (g) | 9.5 | % VD (*) |
| Açúcares totais (g) | 8.1 | % VD (*) |
| Aç adicionados (g) | 8.0 | % VD (*) |
| Proteínas (g) | 0.8 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 6.6 | % 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.
Dark Glaze
Ingredients
Part Preparo
How to make it
01. Hydrate the unflavored, colorless gelatin powder with part of the water (75 ml). Set aside for approximately 5 minutes.
02. Place the Chocolatier ChocoDark in a container and set aside.
03. Combine the sugar, the remaining water (185 ml), glucose, and powdered milk in a saucepan and bring to a boil.
04. Add the hydrated gelatin and mix until dissolved.
05. Pour the syrup over the reserved ChocoDark and mix until homogeneous.
06. Blend with a mixer until a smooth texture is obtained.
07. Strain through a fine sieve and cover with plastic wrap, ensuring it is in contact with 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
- The Chocolatier ChocoDark can be substituted with Chocolatier ChocoNut or Chocolatier ChocoMilk.
Tips
Yield
1 Total of 975 g
Equipment
Stove , Sieve , Spoon , Saucepan , Scale , Container , Microwave , Thermometer , Plastic Wrap , Mixer
Suggested shelf life
120 hours
Nutritional table
| Porção de 20g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 71 | % VD (*) |
| Carboidratos (g) | 9.5 | % VD (*) |
| Açúcares totais (g) | 8.1 | % VD (*) |
| Aç adicionados (g) | 8.0 | % VD (*) |
| Proteínas (g) | 0.8 | % VD (*) |
| Gorduras totais (g) | 3.4 | % VD (*) |
| Gorduras saturadas (g) | 1.2 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0 | % VD (*) |
| Sódio (mg) | 6.6 | % 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.