Culinary Institute of America

Milk Chocolate Glaze

Preparation info
  • Makes

    4

    lb
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, sheet ¾

Method

  1. Bloom the gelatin in cold water.
  2. Bring the milk and glucose syrup to a boil.
  3. Squeeze the water out of the gelatin and melt it in the hot liquid. Pour over the chocolates, stirring to combine. Let cool. Use the glaze at 85°F/29°C on frozen desserts.