Black Cocoa Glaze

Black cocoa glaze is the ideal combination of a sophisticated finish and a flawless texture. In this recipe, Nappage X58 Pectin takes centre stage, acting as the key thickener and gelling agent to achieve a glaze with the perfect gloss and firmness.

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

Black Cocoa Glaze

Black cocoa glaze is the ideal combination of a sophisticated finish and a flawless texture.

  • 300 g Water
  • 220 g Cream 35%
  • 350 g Sugar
  • 120 g Alkalin cocoa 12%
  • 15 g Nappage X58 pectin (Sosa Ingredients)
  1. Heat the cream and the water up to 40 °C. Aside, mix the sugar and the pectin and pour to the first elaboration in a rain way.

  2. Stir well during the process in order to dilute properly. Bring to boil for 15 seconds.

  3. Add the cocoa powder and blend. Leave it set in the fridge. Heat up to 35 °C and glaze.

Black Cocoa Glaze

Black cocoa glaze is the ideal combination of a sophisticated finish and a flawless texture.

Ingredients

    • 300g - Water
    • 220g - Cream 35%
    • 350g - Sugar
    • 120g - Alkalin cocoa 12%
    • 15g - Nappage X58 pectin Sosa ingredients

Prepared by

    1. Heat the cream and the water up to 40 °C. Aside, mix the sugar and the pectin and pour to the first elaboration in a rain way.
    2. Stir well during the process in order to dilute properly. Bring to boil for 15 seconds.
    3. Add the cocoa powder and blend. Leave it set in the fridge. Heat up to 35 °C and glaze.

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