Callebaut Dark Chocolate Glaze
Servings: 500 Grams
Ingredients
- 106 grams Water
- 213 grams Caster Sugar Granulated Sugar can be used as a substitute
- 213 grams Allez Belgian Glucose Syrup Allez Belgian Glucose Syrup is a is an odourless, white powder composed of dehydrated glucose syrup.f you don't have glucose syrup or corn syrup available, you can make a substitute at home. One option is cane sugar syrup, made by mixing granulated cane sugar with water and a small amount of cream of tartar and salt.
- 213 grams Callebaut 811 54.5% Dark Chocolate Baking Callets
- 142 grams Sweentened Condensed Milk
- 113 grams Gelatin Mass
Instructions
- Mix together the water, sugar & glucose syrup, and heat to 105°C.
- Mix together the callets, milk & gelatin mass, and pour the boiling mixture on top, emulsifying with a stick blender. Leave to rest for 24 hours, and apply at approximately 30°C.