ingredients

  • ½ cup heavy cream
  • ½ cup water
  • 1 ¾ cups granulated sugar
  • ½ cup dutch-processed cocoa powder
  • 1 package gelatin
  • 2 Tbsp. water

directions

1. In a small heavy-bottomed saucepan, combine the cream, 150g water, and granulated sugar very well and bring to a boil over high heat. Whisk in all the cocoa and return to a boil. Take off the heat. Rap the bottom of the container on the counter to remove large bubbles. Using a small teaspoon, gently plunge it into the center and stir slowly and gently in widening concentric circles while lifting the spoon gradually out into the surface.
2. Cool the glacage to 110°F-- While the chocolate is cooling, sprinkle the gelatin over the 30g of water in a small bowl and leave to absorb all the water. Once the glacage is cool enough, microwave the gel on LOW for a few seconds until it dissolves. Stir the gel into the glacage gently but thoroughly.
3. Cool the glacage to 75°F--Once it’s sufficiently cool, pour it through a fine-meshed sieve placed close to the surface of the cake until the whole top is covered. Place in the refrigerator to set.

Keywords

kevs final

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