At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable gelling agent that allows you to create perfect glazes without the need for animal gelatin or pectins.
To showcase this innovation, our technical team has developed an advanced recipe that combines precision, creativity, and balance: the Black Glaze Chocolate Bar. Inside, it features a chocolate mousse, an almond sponge, a caramel center, and candied peanuts, creating a sequence of textures that surprise with every bite.
The glaze, made with Guanaja chocolate, delivers a deep shine and an intense flavor that envelops the bar in an elegant, luxurious coating. Thanks to Proglaçage, its smooth and stable application ensures a flawless finish and a visual result as striking as its taste.
The final result is a delicately soft bar that melts in the mouth, releasing the full harmony of chocolate, caramel, and nutty notes. A creation designed for chefs seeking technical precision and aesthetic excellence in every detail.
Do you dare to try this new dimension of glazing?
Jordi Bordas needs no introduction in the world of contemporary pastry. A Sosa Ingredients ambassador for over five years, his career has been marked by a constant pursuit: creating high-level technical pastry without compromising inclusivity. Now, in his new role as Adamance ambassador, Bordas consolidates a collaboration that transcends brands to build a common language […]
We present the third recipe developed by chef Jason Tan, specially designed for the Asian market, where subtlety, freshness, and technical precision are essential. His creation, the Mango & Coconut Petit Gâteau, is a modern pastry piece that combines tropical ingredients with impeccable culinary architecture. The preparation consists of four key preparations, each designed to […]
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