Cocoa Glaze is an excellent alternative to Chocolate Glaze. With a very dark color and a strong cocoa flavor, it is ideal for glazing fruit-filled cakes.
RICETTA PER: gr of Cocoa Glaze
ATTREZZATURA
- Cooking Thermometer
- Immersion Blender
- Sieve
Ingredienti
- 430 gr Heavy Cream
- 250 gr Water
- 250 gr Granulated Sugar
- 250 gr Glucose Syrup
- 250 gr Cocoa
- 10 gr Gelatin (sheets)
PROCEDIMENTO
- Bring water, cream, sugar, and glucose to 105ยฐC (221ยฐF).
- Pour the cocoa into the syrup and mix it well until the mixture is well blended.
- Hydrate the gelatin sheets in cold water for 15minutes and melt in the microwave.
- Pour the hot cocoa syrup into a mixing bowl. Add the melted gelatin and blend at high speed without letting air into the glaze.
- Sieve the glaze, cover with plastic wrap and refrigerate at +4ยฐC (39ยฐF) for 24 hours before using.
- Before using the cocoa glaze, heat it gently to 40ยฐC (104ยฐF), blend it to uniform the temperature, and use it at 35ยฐC (95ยฐF)
NOTE
Cocoa Glaze can be stored in the refrigerator at +4ยฐC (+39ยฐF) for 7-10 days in an airtight container. This is important because chocolate has a strong ability to absorb odors.
Do not use liquid colorants in any case.
VALORI NUTRIZIONALI
Serving: 100g | Calories: 4637kcal | Carbohydrates: 499g | Protein: 50g | Fat: 285g | Saturated Fat: 185g | Cholesterol: 589mg | Sodium: 353mg | Potassium: 323mg | Fiber: 34g | Sugar: 444g | Vitamina A: 6321IU | Vitamina C: 3mg | Calcio: 312mg
