Gold chocolate glaze

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -
level 1

Recipe components

Callebaut® ingredients

Gold chocolate glaze

IngredientsPreparation
  • 190g
    sugar
  • 95g
    water
  • 190g
    glucose

Heat up to 103°C.

Combine the ingredients in a high recipient and emulsify.

Leave to rest in the refrigerator. Glaze at 28-30°C.