16 fluid ounces Water
2 pounds Granulated sugar
21 fluid ounces Heavy cream
10 ounces Cocoa, sifted
1 1/2 ounces Sheet gelatin, softened
1 1/4 fluid ounces Vanilla extract
Yield: 5 pounds
1. In a large saucepan bring water, sugar and heavy cream to a boil.
2. Whisk in the sifted cocoa. Bring the mixture back to a boil and cook for 4 minutes, whisking constantly.
3. Remove from the heat and cover the pan with plastic film. Let the mixture cool to 180°F (82°C).
4. Stir the softened sheet gelatin into the warm cocoa mixture. Combine well; recover the pan with plastic film and let cool.
5. Add vanilla extract.
6. Refrigerate for a minimum of 12 hours before using. Heat the Cocoa Gelée to 120°F (49°C) for coating tortes, cakes and tarts.
Notes: Related to ganache, this luxurious, ebony chocolate glaze incorporates gelatin to give it shine and great covering ability. Use it to glaze the surface of chocolate mousse filled tarts or tortes as discussed in Chapter 10, Pies and Tarts and Chapter 14, Cakes and Tortes.
2 pounds Granulated sugar
21 fluid ounces Heavy cream
10 ounces Cocoa, sifted
1 1/2 ounces Sheet gelatin, softened
1 1/4 fluid ounces Vanilla extract
Yield: 5 pounds
1. In a large saucepan bring water, sugar and heavy cream to a boil.
2. Whisk in the sifted cocoa. Bring the mixture back to a boil and cook for 4 minutes, whisking constantly.
3. Remove from the heat and cover the pan with plastic film. Let the mixture cool to 180°F (82°C).
4. Stir the softened sheet gelatin into the warm cocoa mixture. Combine well; recover the pan with plastic film and let cool.
5. Add vanilla extract.
6. Refrigerate for a minimum of 12 hours before using. Heat the Cocoa Gelée to 120°F (49°C) for coating tortes, cakes and tarts.
Notes: Related to ganache, this luxurious, ebony chocolate glaze incorporates gelatin to give it shine and great covering ability. Use it to glaze the surface of chocolate mousse filled tarts or tortes as discussed in Chapter 10, Pies and Tarts and Chapter 14, Cakes and Tortes.
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