Glaze based on covering jelly

Name: Glaze based on covering jelly
Ingredients: 140 g Milk chocolate; 725 g Vending machine sugar; 610 g Cream; 85 g Hazelnut praline; 185 g Orange juice; 25 g Leaf gelatin, soaked; 175 g Neutral glaze

Covering jelly is a combination of water with glucose syrup and dextrose, with pectin as a gelling agent.

Ingredients

140gMilk chocolate

725gVending machine sugar

610gCream

85gHazelnut praline

185gOrange juice

25gLeaf gelatin, soaked

175gNeutral glaze

Preparation

Caramelize the sugar to a blonde caramel.
Deglaze with the cream and let the caramel dissolve well.
Add orange juice, gelatin, and neutral glaze and mix well (keep warm).
Mix chocolate with hazelnut praline and pour the warm orange caramel over it.
Blend until smooth. Strain the mixture through a fine sieve.
Use at about 35°C over a well-frozen dessert (cake).

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Royal Steensma

33014420

Neutral covering jelly

per Bucket 1 Kilogram

per unit à 8 Bucket

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