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Chocolate Glaçage
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| This glaçage is a fondant glaze that is very versatile (can be used to glaze chocolate entremet and chocolate éclairs as well). You‘ll make more than you need for one entremet and you can store the balance for future use. | |
| 250g | Couverture chocolate, (55% or higher couverture chocolate) |
| 260g | Pâte à Glacer, (or any good quality compound chocolate) |
| 90g | Simple syrup, (50% sugar + 50% water) |
| 200g | Evaporated milk |
| 100g | Liquid glucose |
- Chop bittersweet chocolate and Pâte à Glacer and put into a mixing bowl.
- In a saucepan, heat the simple syrup, evaporated milk, and liquid glucose together. Bring to boil.
- Pour boiled liquid to chopped chocolate. Let sit for 2-3 minutes.
- Mix to form a ganache.
- Set aside to cool.
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