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Chocolate Glaze (Remy)
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| 3 Liter | Water, Bring To 103 C |
| 4500gr | Sugar |
| 6kg | Apricot Glaze |
| 900gr | Cocoa, Add, Bring Back To 103 |
| 900gr | Pate A Glace |
| 900gr | Cocoa Paste |
| 120 | Gelatin Sheets, Add, Strain |
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