Author Notes: This is a simple but delicious chocolate glaze which remains glossy and moist. It is the perfect glaze for cakes and tarts. This recipe was taught to me by Jerome Husson of Alain Ducasse’s Spoon restaurant in Hong Kong. —woo wei-duan
Makes: 400 ml
Ingredients
-
240
grams cream
-
30
grams milk
-
180
grams sugar
-
60
grams coca powder
-
60
grams dark chocolate
-
7
grams leaf gelatin
In This Recipe
Directions
- To make the glaze, place the milk, sugar and cream in a saucepan.
- Place the saucepan over medium low heat, stirring until it reaches 55-60C.
- Add the cocoa powder and continue cooking, whisking constantly for 2 minutes.
- Place the gelatin and the chocolate in a bowl.
- Place the gelatin and the chocolate in a bowl.
- Strain the chocolate glaze through a fine mesh sieve and refrigerate for 1 hour.
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