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Black Cocoa Glaze

The black cocoa glaze is the ideal combination of a sophisticated finish and an impeccable texture. In this recipe, the Nappage Pectin X58 takes center stage in this recipe, acting as the key thickener and gelling agent for a glaze with the perfect gloss and firmness.

Specially designed for gelled icings, this pectin allows you to customize the texture according to your needs, with dosages ranging from 1 to 1.5%. An innovative solution to enhance the flavor and presentation of your creations.

Black Cocoa Glaze

The black cocoa glaze is the ideal combination of a sophisticated finish and an impeccable texture.

Ingredients

- 300g -
  Water
- 220g -
  35% fat cream
- 350g -
  Sugar
- 120g -
  Cocoa powder 12%.
- 15g - Nappage Pectin X58

Prepared by

1. Heat the cream and water to 40 °C. Add the mixed pectin and sugar to the saucepan in the form of rain. Bring to the boil for 15 seconds, stirring constantly.
2. Add the cocoa powder off the heat. Cool the nappage with cling film.
3. Heat to 35 °C in a jug to coat the frozen mousse on a rack.