Frédéric Bau

Ultra-Shiny Glaze

Preparation info
    • Difficulty

      Easy

Appears in
Encyclopedia of Chocolate: Essential Recipes and Techniques
Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

  • About

This glaze should be used on a very cold dessert, or on one just taken out of the freezer.

Ingredients

  • 6 sheets (12 g) gelatin
  • 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