How to make chocolate glaze with cocoa powder
A glaze made with cocoa powder has a very deep dark colour and a sweeter taste than a chocolate-based glaze.
GOOD TO KNOW
What should you take to heart when making a chocolate glaze?
Creating a perfectly balanced chocolate glaze recipe is crucial to obtain impeccable results. It will give the glaze the right texture so it holds up on the cake for at least 2 days.
A perfectly balanced recipe also guarantees the typical mirror-like gloss and appetising deep colour in your chocolate glaze.
Mix the ingredients with a stick blender at low speed in a tall, narrow container. To avoid creating air bubbles, make sure to move your stick blender up and down gently, and to keep its blade under the surface of the liquid at all times.
Respect the cooking temperatures to achieve the perfect glaze thickness: supple enough to be cut without problems, dense enough to hold up on the cake.
To obtain a smooth, lump-free glaze, it is crucial to pass the mixture through a fine sieve after homogenising it with the stick blender.
Store the glaze in a bowl in the refrigerator. Cover your glaze with a sheet of cling film to keep it out of contact with air. It can be stored for about a week.
Before applying on pastries: heat up the glaze to ±35°C. This gives it the ideal fluidity to be applied easily and evenly.
Always apply your chocolate glaze on pastries frozen at exactly -18°C.
Remove your pastries from the grill as soon as the glaze stops dripping, so before it has set. Otherwise, you could tear holes in the glaze.
Glazed pastries can be stored in the freezer at -18°C. When you take them out, store them in the refrigerator at 4°C immediately for at least 2 hours to avoid condensation.
- 550 g water
- 425 g cream (35%)
- 250 g glucose syrup
- 250 g sugar
- 250 g Callebaut® cocoa powder CP
- 30 g gelatine mass
- A high recipient
- A spatula
- A stick blender
- A hotplate
- A saucepan
Mix together the water, cream, sugar and glucose syrup while heating up the mixture to 105°C.
Add the cocoa powder and bring the mixture back to a boil.
Pour the mixture through a sieve into a high recipient, which already contains the gelatine mass.
Mix everything together gently. Keep the blade of your stick blender below the liquid’s surface at all times to avoid creating air bubbles.
Cover the glaze with a sheet of cling film to keep it out of contact with air. Make sure it touches the surface of the mixture.
Let the glaze rest in the refrigerator for 24 hours. After that, the glaze is done.
Remove the glaze from the refrigerator and heat it up in the microwave to 35°C.
Mix the glaze again to give it an even temperature throughout.
Take your pastries (which you’ve placed on a grill and frozen at -18°C) from the freezer and apply the glaze immediately.
Let the glaze drip for a few minutes. When it has stopped dripping, remove the pastries from the grill and place them on a dessert plate or cake board.
Store the remaining glaze in the refrigerator at 4°C. That way, you’ll have it at your disposal whenever you want to finish your other pastries.