Gold chocolate glaze

Created by

  • Callebaut® CHOCOLATE ACADEMY™ centre Belgium -

Recipe information

Quantity
g
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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.