Black cocoa glaze is the ideal combination of a sophisticated finish and a flawless texture. In this recipe, Nappage X58 Pectin takes centre stage, acting as the key thickener and gelling agent to achieve a glaze with the perfect gloss and firmness.
Specially designed for gelled icings, this pectin allows you to customise the texture according to your needs, with dosages ranging from 1 to 1.5%. An innovative solution to enhance the taste and presentation of your creations.
Black Cocoa Glaze
Black cocoa glaze is the ideal combination of a sophisticated finish and a flawless texture.
Ingredients
- 300 g Water
- 220 g Cream 35%
- 350 g Sugar
- 120 g Alkalin cocoa 12%
- 15 g Nappage X58 pectin Sosa Ingredients
Instructions
- Heat the cream and the water up to 40 °C. Aside, mix the sugar and the pectin and pour to the first elaboration in a rain way.220 g Cream 35%, 350 g Sugar, 15 g Nappage X58 pectin
- Stir well during the process in order to dilute properly. Bring to boil for 15 seconds.300 g Water
- Add the cocoa powder and blend. Leave it set in the fridge. Heat up to 35 °C and glaze.120 g Alkalin cocoa 12%