Milk chocolate glaze

How to make a great milk chocolate glaze from scratch? With this recipe, it can't go wrong. Expect a lovely chocolate taste, mirror-like high gloss and an appetising warm, golden colour. This milk chocolate glaze has the perfect texture and fluidity to apply easily. Always heat to ±35°C and apply directly onto frozen pastry. The temperature shock will make it set in a sufficiently thick layer that sticks perfectly to the pastry surface without running off, not even after 24 hours. Our chefs recommend using recipe n° 823, but you can experiment with other Finest Belgian Milk Chocolates. Pick the standard three-drop fluidity (💧💧💧) to achieve the perfect end result.


Created by
  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Milk chocolate glaze

Ingredients Preparation
  • 106g
  • 213g
    caster sugar
  • 213g
    glucose syrup DE 40
Mix together and heat up to 105°C.
  • 213g
  • 142g
    sweetened concentrated milk
  • 113g
    gelatin mass
Pour boiling mixture on top and emulsify with a stick blender. Leave to rest for 24 hours and apply at 30°C.

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