- High shine dark chocolate glaze:
- 300g water
- 250g caster sugar
- 350g glucose syrup (DE44)
- 200g sweetend condensed milk
- 26g leaf gelatin
- 350g Callebaut 70-30-36 dark chocolate
- For white and coloured glaze use:
- 400g white chocolate in this recipe
- Gold Spider glaze:
- 4g gold metallic powder
- 20 80% alcohol
- 100g clear nappage
- 60g water
Chocolate high shine glazes ideas for Entremets and desserts
Ingredients
Method
Bring the water, sugar and glucose to the boil and cook to 103°c. Take off the heat and gently stir in condensed milk and glucose (we do not want to incorporate bubbles). Place the chocolate into a high sided jug and pour over the liquid and emulsify with a hand blender, keep it at the base of the jug to try to minimise bubbles. Strain. Allow to set over night in a refrigerator.
To use: gently reheat to 35-38°c and pour over a frozen mousse. Place in a refrigerator and allow to defrost.
Gold Spider glaze:
Mix all of the ingredients together. Warm up in a microwave to 50°c. Pour out onto a tray and dip your palette knife into the glaze and spread across your chocolate glaze as soon as you have glazed it.
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