Mirror Cocoa Glaze

Cocoa Glaze is an excellent alternative to Chocolate Glaze. With a very dark color and a strong cocoa flavor, it is ideal for glazing fruit-filled cakes.
Print Recipe
Preparation: 10 minutes
Chilling: 12 hours
Total Time: 12 hours 10 minutes
Servings: 1000 gr of Cocoa Glaze

Equipments

  • Cooking Thermometer
  • Immersion Blender
  • Sieve

Ingredients

  • 430 gr Heavy Cream
  • 250 gr Water
  • 250 gr Granulated Sugar
  • 250 gr Glucose Syrup
  • 250 gr Cocoa
  • 10 gr Gelatin (sheets)

Directions

  • Bring water, cream, sugar, and glucose to 105°C (221°F).
  • Pour the cocoa into the syrup and mix it well until the mixture is well blended.
  • Hydrate the gelatin sheets in cold water for 15minutes and melt in the microwave.
  • Pour the hot cocoa syrup into a mixing bowl. Add the melted gelatin and blend at high speed without letting air into the glaze.
  • Sieve the glaze, cover with plastic wrap and refrigerate at +4°C (39°F) for 24 hours before using.
  • Before using the cocoa glaze, heat it gently to 40°C (104°F), blend it to uniform the temperature, and use it at 35°C (95°F)

Notes

Cocoa Glaze can be stored in the refrigerator at +4°C (+39°F) for 7-10 days in an airtight container. This is important because chocolate has a strong ability to absorb odors.
Do not use liquid colorants in any case.

Nutrition Label

Serving: 100g | Calories: 4637kcal | Carbohydrates: 499g | Protein: 50g | Fat: 285g | Saturated Fat: 185g | Cholesterol: 589mg | Sodium: 353mg | Potassium: 323mg | Fiber: 34g | Sugar: 444g | Vitamin A: 6321IU | Vitamin C: 3mg | Calcium: 312mg

Translated from Italian with Love

hey, do you want to try some other recipe?

SHARE

Leave a Comment

Your email address will not be published.

How did you like this Recipe?




Hey, your feedback is important

How was your experience with Biancolievito?
Launching a new website abroad is not easy! I’m curious to know your opinion and make things better!