Gold Chocolate Glaze

Created by Callebaut® CHOCOLATE ACADEMY™ centre Belgium

Ingredients

__________________________________________________________________________________________________________________________________________________________________________

Fine Sugar 190g

Glucose Brix 80% 190g

Sweetened Condensed Milk 127g

Gelatin Powder 25g

Callebaut Gold Chocolate 190g

Callebaut Milk Chocolate N° 823 68g

Caramel Paste 68g

Preparations

1. Mix Sugar & Glucose into 95g of water, heat up to 103°C
2. Sprinkle Gelatin Powder into 125g of cold water, let mixture hydrate for a few minutes and cover the bowl in cling film
3. Heat the mixture and let it simmer until Gelatin Powder is fully dissolved, resulting a clear mixture. Cool the clear mixture (Gelatin Mass) in a fridge for a few hours
4. Combine 127g of the Gelatin Mass, Sweetened Condensed Milk, Callebaut Gold Chocolate, Callebaut Milk Chocolate and Caramel Paste with Glucose Mixture and emulsify
5. Leave to rest in a refrigerator. Glaze at 28-30°C