260g heavy cream
120g gelatin mass
135g cocoa powder
100g condensed milk
100g neutral glaze
1. Combine water, sugar, glucose syrup and cream and heat to 103°C.
2. Sift cocoa powder into sugar mixture around 90°C
3. Add gelatin mass at 60°C.
4. Stir in condensed milk, and neutral glaze.
5. Hand blend, and refrigerate overnight.
6. Use at 38°C
For set up and more detailed notes on glazing, see previous post.