White Chocolate or Colored Glaze

Name: White Chocolate or Colored Glaze
Ingredients: 9 ⅓ oz. (265 g) white chocolate, 35 percent cocoa; 9 ⅓ oz. (265 g) white chocolate, 35 percent cocoa; 2 sheets (4 g) gelatin; ⅔ cup (175 ml) whipping cream; 3 tablespoons (40 ml) water; 1 ½ tablespoons (1 oz./30 g) glucose syrup; 1 tablespoon plus 2 teaspoons (25 g) grape-seed oil; Food coloring of your choice, liposoluble

Preparation info

Difficulty
Easy

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

This is an ivory variation of the ultra-shiny glaze that allows you to use interesting colors. It should be used over a very cold dessert, or one that has just been taken out of the freezer.

Ingredients

9 ⅓ oz. (265 g) white chocolate, 35 percent cocoa
2 sheets (

Garnish
Microwave

Method

Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Soften the gelatin in a bowl of very cold water. In a saucepan, bring the cream, water, and glucose syrup to the boil (1).