14 ounces Evaporated milk
3 ounces Glucose
14 ounces Simple syrup
17 ounces Dark Chocolate coating or Pâte à Glacer
17 ounces Extra bittersweet couverture, chopped fine
Yield: 4 pounds
1. Bring the milk, glucose and syrup to a boil, stirring carefully. Do not whisk vigorously or you will incorporate too much air.
2. In a bowl, combine the dark chocolate coating or pâte à glacer and the bittersweet chocolate.
3. Slowly pour cream mixture onto the chocolate. Let is sit for approximately a minute. Using a whisk, stir the mixture slowly to incorporate the chocolate and cream.
4. Keep the mixture refrigerated. When ready to use warm it over a water bath to 100°F (38°C). If the temperature gets any hotter the glaze will not be as shiny.
Yield: 4 pounds
3 ounces Glucose
14 ounces Simple syrup
17 ounces Dark Chocolate coating or Pâte à Glacer
17 ounces Extra bittersweet couverture, chopped fine
Yield: 4 pounds
1. Bring the milk, glucose and syrup to a boil, stirring carefully. Do not whisk vigorously or you will incorporate too much air.
2. In a bowl, combine the dark chocolate coating or pâte à glacer and the bittersweet chocolate.
3. Slowly pour cream mixture onto the chocolate. Let is sit for approximately a minute. Using a whisk, stir the mixture slowly to incorporate the chocolate and cream.
4. Keep the mixture refrigerated. When ready to use warm it over a water bath to 100°F (38°C). If the temperature gets any hotter the glaze will not be as shiny.
Yield: 4 pounds
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