Recipe search|Sign in
Back

easy &quick

Chocolate Glacage

QimiQ Benefits

  • Quick and simple preparation
  • All natural, contains no preservatives, additives or emulsifiers
  • Icing does not break on cutting

Minutes

15

Difficulty

easy

Chocolate Glacage
placeholder

Ingredients

For 43 oz

  • 10g

    Gelatin sheets à 3 g

  • 99g

    Water, chilled

  • 499g

    QimiQ Classic

  • 125g

    Granulated sugar

  • 74g

    Water

  • 14g

    Vanilla extract

  • 28g

    Cocoa powder

  • 425g

    Chocolate, 60 % cacao, melted

Preparation

  1. Bloom the gelatin in 3.5 oz iced water, then discard the excess water.
  2. Bring the QimiQ Classic, sugar, water and vanilla to a scald.
  3. Add the gelatin to the scalded QimiQ mixture and mix well. Add to the chocolate and cocoa powder and burr mix until completely smooth.
  4. Pour over frozen pastry items at 90° F, or use to glaze frozen entremet, petit gateau, petit fours and sheet pastries.
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.