Base recipe
Ingredients
water - for gelatine mass - lukewarm
150g
gelatin powder or sheets 200 bloom
22g
water - for sugar syrup
132g
caster sugar
300g
GLUCOSIO - for sugar syrup
300g
sweetened condensed milk
200g
SINFONIA CIOCCOLATO FONDENTE 56%
250g
SINFONIA GIANDUIA FONDENTE
250g
SINFONIA CIOCCOLATO LATTE 38%
250g
SINFONIA NOCCIOLATO BIANCO
250g
SINFONIA CIOCCOLATO BIANCO
250g
Preparation
It is possible to make the glazes using any type of chocolate
Final composition
MIx gelatin with the water and leave to set.
Bring water, sugar and glucose to 103°C.
Add gelatine mass and condensed milk and blend.
While blending add the chocolate.
Store in the fridge up to 7 days.
Warm up between 35-40°C before use.
Crafted using IRCA Group professional solutions
PASTRY
