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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.

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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.

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