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 2021

Gold Chocolate Glaze Recipe


0 comments

Leave a comment

Please note, comments must be approved before they are published

Latest Articles & Recipes

  • Claudia Roden's Essential Mediterranean Ingredients

    A Guide to Mediterranean Food, by Claudia Roden

    September 3rd, 2021
  • Vegan Saffron Panna Cotta Pots and Poached Pears, by Bettina Campolucci Bordi

    Vegan Saffron Panna Cotta Pots and Poached Pears, by Bettina Campolucci Bordi

    August 31st, 2021
  • Best Noodle Ingredients, Pippa Middlehurst

    Best Noodle Ingredients, Pippa Middlehurst

    August 24th, 2021