Jason Licker

Chocolate Glaze

Preparation info
    • Difficulty

      Easy

Appears in
Lickerland: Asian-Accented Desserts
Lickerland

By Jason Licker

Published 2016

  • About

Ingredients

Ingredients Grams
Heavy Cream 240

Method

  1. In a medium-sized saucepan, bring the cream, water and sugar to a boil.
  2. Remove from the heat, add the cocoa powder and bloomed gelatin. Blend well with an immersion blender or whisk.
  3. Strain the glaze with a fine sieve into a medium-sized bowl. Set aside to cool.
  4. Use the glaze at 35C (95F).
  5. Refer to