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Basic Glaze Recipe

Basic Glaze Recipe

Recipe by Veliche Gourmet

INGREDIENTS  

Part 1 
  • 32 g gelatine 
  • 190 g cold water 
Part 2 
  • 240 g water 
  • 480 g sugar 
  • 480 g glucose 
Part 3 
  • 320 g condensed milk 
Part 4 

 

METHOD 

  1. Mix all the ingredients of part 1. 
  2. Bring the ingredients of part 2 to the boil and heat to 103°C. 
  3. Add the condensed milk. 
  4. Add the soaked gelatine. 
  5. Add Emotion 58 Belgian dark couverture chocolate. 
  6. Continue mixing with a hand blender and colouring, if desired. 
  7. Store in the refrigerator. 
  8. For use: heat the glaze. Process at around 30°C and 35°C. 
  9. Emulsify using a hand blender and glaze the products.