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White Chocolate or Colored Glaze
- Difficulty
Easy
By Frédéric Bau and École du Grand Chocolat Valrhona
Published 2017
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 2 sheets
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).
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