Recipe search|Sign in
Back

easy &quick

Cocoa glazing

QimiQ Benefits

  • 100% natural, contains no preservatives, additives or emulsifiers
  • Contains all the valuable benefits of milk
  • Foolproof
  • Icing does not break on cutting

Minutes

15

Difficulty

easy

Cocoa glazing
placeholder

Ingredients

For 780 g

  • 150g

    Granulated sugar

  • 70g

    Cocoa powder

  • 400ml

    Water, lukewarm

  • 140g

    QimiQ Classic

  • 20g

    Gelatine sheets à 3 g

Preparation

  1. Dissolve the sugar and cocoa powder in the warm water (do not allow air bubbles to form). Soak the gelatine in cold water, and squeeze off the excess liquid.
  2. Slowly add the QimiQ Classic and soaked gelatine to the cocoa mixture and mix well until completely melted.
  3. Allow the glazing to cool down to approx. 22° C and use as required.
Some doughy looking food

Fancy more recipes?

Subscribe to our newsletter with the latest recipes, techniques and much more.

Every new registration takes part in the competition for a QimiQ cookbook.