Shiny Milk Chocolate Glaze
18 g silver gelatin sheet
125 g water
225 g granulated sugar (US)
225 g glucose syrup
225 g Jivara milk chocolate, 40 %
160 g condensed milk
90 g Valrhona absolut cristal neutral glaze
1. Soak gelatin in ice water until softened; squeeze out excess water and set aside.
2. In a small pot, bring the water, sugar and glucose to a boil 103°C and stir in the drained gelatin.
3. Place the chocolate into a medium size bowl. Pour the hot mixture onto the chocolate and emulsify.
4. Add the condensed milk and neutral glaze, stirring well.
5. To finalize, mix with a hand blender until smooth. The Glaze will be ready when it reaches 35°C.
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