Jade glaze



Jade glaze

Ingredients Preparation
  • 500g
    whole milk
  • 100g
    glucose syrup DE 40
  • 16g
    gelatin leaves
  • 1200g
  • 200g
    cold neutral gelatine

Heat the milk with the glucose syrup and dissolve the gelatin leaves.
Pour over the Jade milk chocolate couverture gradually, making a correct emulsion.
Blend in the food processor and mix in the neutral gelatine, then leave to rest.
When making the glaze, heat to a temperature of around 38°C.

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