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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.