Chocolate high shine glazes ideas for Entremets and desserts

Callebaut

Callebaut

Standard Supplier 10th January 2017

Chocolate high shine glazes ideas for Entremets and desserts

This recipe comes from Julie Sharp, senior technical advisor for Barry Callebaut

Ingredients

  • High shine dark chocolate glaze:
  • 300g water
  • 250g caster sugar
  • 350g glucose syrup (DE44)
  • 200g sweetend condensed milk
  • 26g leaf gelatin
  • 350g Callebaut 70-30-36 dark chocolate
  • For white and coloured glaze use:
  • 400g white chocolate in this recipe
  • Gold Spider glaze:
  • 4g gold metallic powder
  • 20 80% alcohol
  • 100g clear nappage
  • 60g water

Method

Bring the water, sugar and glucose to the boil and cook to 103°c. Take off the heat and gently stir in condensed milk and glucose (we do not want to incorporate bubbles). Place the chocolate into a high sided jug and pour over the liquid and emulsify with a hand blender, keep it at the base of the jug to try to minimise bubbles. Strain. Allow to set over night in a refrigerator.
To use: gently reheat to 35-38°c and pour over a frozen mousse. Place in a refrigerator and allow to defrost.
Gold Spider glaze:
Mix all of the ingredients together. Warm up in a microwave to 50°c. Pour out onto a tray and dip your palette knife into the glaze and spread across your chocolate glaze as soon as you have glazed it.