Chocolate Glacage

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Ingredients for 43 oz
  • 10 g Gelatin sheets à 3 g
  • 99 g Water, chilled
  • 499 g QimiQ Classic
  • 125 g Granulated sugar
  • 74 g Water
  • 14 g Vanilla extract
  • 28 g Cocoa powder
  • 425 g Chocolate, 60 % cacao, melted
Method
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.