Jade glaze

Level:

Write a comment
Save

500 g

Whole milk
100 g

Glucose syrup de 40
16 g

Gelatin leaves
1200 g

Chocovic Selección - Jade - drops - 5 kg bag
200 g

Cold neutral gelatine

Heat the milk with the glucose syrup and dissolve the gelatin leaves.
Pour over the Jade milk chocolate couverture gradually, making a correct emulsion.
Blend in the food processor and mix in the neutral gelatine, then leave to rest.
When making the glaze, heat to a temperature of around 38°C.