Dark chocolate glaze

Glaze is a general term for products used in surface treatment. It enhances the appearance of the surface and can also protect the product from drying out.

This glaze, which originated in France, is frequently used in patisserie. It is easy to produce and store, and gives patisserie products a uniformly shiny surface.

Glaze is a general term for products used to finish the surface of pastries and desserts. It enhances the appearance and can also help protect the product from drying out.

This glaze originated in France and is widely used in pastry production. It is easy to prepare and store, giving pastries a smooth, glossy finish

Stir the powdered gelatin into the 120 g water and allow it to bloom.

Bring the 150 g water, sugar, and glucose syrup to 103°C. Add the sweetened condensed milk and the bloomed gelatin, stirring until smooth.

Pour the mixture over the finely chopped couverture and blend with an immersion blender until completely smooth.

Cover the surface of the glaze directly with plastic wrap and allow it to cool.

Before using, gently reheat to 35°C, blend again until smooth, and use immediately.

Store well sealed with plastic wrap pressed directly onto the surface:

• at 2–5°C: 4–5 days
• at -18°C: for longer-term storage