Cocoa Mirror Glaze
Ingredients
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- 1
Cook sugar and water into a syrup. Let cool to lukewarm.
- 2
Heat the cream to a simmer.
- 3
Stir the sifted cocoa into the syrup.
- 4
Stir the bloomed gelatin into the hot cream.
- 5
Combine the two mixtures and blend with an immersion blender.
- 6
Use at 25-30°C.
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Per 100g
Allergens
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