Home · Recipes · Texturizing · Black Cocoa Glaze

Black Cocoa Glaze

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

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.

Your progress 0 / 8

Ingredients

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

Elaboration

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.

Share this recipe

Technique and application

Product categories

Specialty

Other recipes you may be interested in

Texturizing

Shiny Plant-based Chocolate Mirror Glaze

Some chefs cook. Others research while they cook. Saïd M’Dahoma belongs to the second category. Known in the world of contemporary pastry as Pastry Nerd, this pastry chef combines an academic background in neuroscience with a technical and creative sensibility that has positioned him as one of the most compelling voices in today’s gastronomic landscape. […]

Fácil

Vegan Menos azúcar Termorreversible Congelable

Autor SOSA

Texturizing

Petit Gâteau: Asia by Jordi Bordas

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 […]

J Autor Jordi Bordas

Nuts Texturizing

Peanut, Caramel, and Chocolate Bar

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 […]