|Varies by chocolate||Luker Chocolate (see ratios below)*|
|15.87 oz (450g)||Heavy Cream|
|35.27 oz (1000g)||Jelfix Mirror Glaze (24977)|
*Fino De Aroma Chocolate Ratios
|21.16 oz (600g)||Nevado 35%|
|21.16 oz (600g)||Noche 40%|
|19.40 oz (550g)||Perla 64%|
An extremely versatile, freeze-thaw stable glaze with a high shine for all bakery applications, including white, milk, and dark chocolate finishings of cakes and other desserts. These recipes are formulated without gelatin, so the heavy cream can be substituted with nut milk for vegan desserts.
Yield: 70.55-72.31 oz (2000-2050g)
A finishing touch
This chocolate glaze recipe is simple, but revolutionary. Not only does it provide intense flavor, but it creates a smooth, glossy finish to amplify your dessert presentation. One of our favorites? Pour a Perla 64% chocolate glaze over a rich Tumaco 65% chocolate mousse cake. Pictured mousse cake created via an anglaise method
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