Callebaut Dark Chocolate Glaze

Callebaut Dark Chocolate Glaze

Course: Dessert
Cuisine: French
Keyword: Dark Chocolate
Difficulty: Easy
Brand: Callebaut
Servings: 500 Grams

Ingredients

Instructions

  • Mix together the water, sugar, & 213 g Allez Belgian Glucose Syrup, and heat to 220℉/105°C.
  • Mix together the 213 g Callebaut 811 54.5% Dark Chocolate Baking Callets, milk, & gelatin mass, and pour the boiling mixture on top, emulsifying with a stick blender. Leave to rest for 24 hours, and apply at approximately 85℉/30°C.

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