This recipe is liked by 0 person(s). |
Chocolate Glaze (Remy)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
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 |
a
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.