Cocoa glaze

Recipe of Francesco Boccia
World Pastry Champion

With a uniform texture providing a perfect cut, it will keep perfectly in the fridge without sinking into the cake

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Gelecta product

Ingredients

  • 200 gwater
  • 250 gcream 35%
  • 100 gdextrose
  • 125 gcocoa 22/24
  • 125 gglucose syrup 42 DE
  • 200 ggranulated sugar
  • 25 gGELECTA
  • 200 gneutral gelatin
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Cocoa glaze
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