Gold Chocolate Glaze Recipe

Use Callebaut’s caramel chocolate couverture to give a high gloss finish to gateaux, miniature sponges and frozen custards. The couverture has a rich, buttery flavour – fantastic with hazelnut cream or vanilla.

This recipe was created by our friends at Callebaut.


Ingredients


Method

  1. Heat up the sugar, water and glucose to 103°C.
  2. Combine the other ingredients in a high recipient and emulsify.
  3. Leave the mixture to rest in the refrigerator. When the temperature has reduced to 28-30°C, use to glaze.
© Speciality Cooking Supplies Limited 2022

Gold Chocolate Glaze Recipe


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