Luker Chocolate Master Chocolate Glaze
70.55-72.31 oz (2000-2050g)
Intermediate
Simple, but revolutionary! This Luker Master Chocolate Glaze Recipe not only provides intense flavor, but it also creates a smooth, glossy finish to amplify your dessert presentation.
Method: Emulsion
Ingredients
- Varies by chocolate: Luker Chocolate (see ratios below)*
- 15.87 oz (450g) Heavy Cream
- 35.27 oz (1000g) Jelfix Mirror Glaze
*Fino de Aroma Chocolate Ratios
- 21.16 oz (600g) Nevado 35%
- 21.16 oz (600g) Noche 40%
- 19.40 oz (550g) Perla 64%
Directions
Heat heavy cream to 80°C (176°F).
Pre-melt chocolate to 35°C (95°F).
Combine by blending together with hand blender.
Heat mirror glaze to 60°C (140°F).
Blend together with chocolate and cream mixture using a hand blender. Do not strain.
Portion into containers and refrigerate.
Reheat slowly to 45-50°C (113-122°F) in water bath or microwave.
For best results, pour over frozen or chilled product and set below 46°C (114.8°F).