Ingredients
50g water
150g glucose
390g sugar
260g heavy cream
120g gelatin mass
135g cocoa powder
100g condensed milk
100g neutral glaze
Instructions
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.
