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Ultra-Shiny Glaze
- Difficulty
Easy
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
This glaze should be used on a very cold dessert, or on one just taken out of the freezer.
Ingredients
6 sheets 12 g - Scant
½ cup 100
Method
A day ahead, soften the gelatin sheets in a bowl filled with very cold water.
In a saucepan, combine the water, sugar, cocoa powder, and whipping cream.
Bring to the boil and simmer for 1 minute. Remove from the heat, wring the gelatin sheets dry and incorporate them into the mixture. Leave overnight to chill.
Re-heat the glaze in a bain-ma
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