Gold chocolate glaze

Recipe

Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Gold chocolate glaze

Ingredients Preparation
  • 190g
    sugar
  • 95g
    water
  • 190g
    glucose

Heat up to 103°C.

  • 127g
    sweetened concentrated milk
  • 127g
    gelatin mass
  • 190g
    CHK-R30GOLD
  • 68g
    823NV
  • 68g
    FWF-Z2CARA

Combine the ingredients in a high recipient and emulsify.

Leave to rest in the refrigerator. Glaze at 28-30°C.

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