Gold Chocolate Glaze Recipe
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Easy
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
- 19g sugar
- 10g water
- 19g glucose
- 13g sweetened condensed milk
- 13g gelatine mass
- 19g Callebaut Caramel Chocolate Couverture
- 7g Callebaut Milk Chocolate Couverture 34%
- 7g caramel filling
Method
- 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.
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