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.
- Heat up the sugar, water and glucose to 103°C.
- Combine the other ingredients in a high recipient and emulsify.
- Leave the mixture to rest in the refrigerator. When the temperature has reduced to 28-30°C, use to glaze.