Chocolate Glaçage

[Michael Laiskonis]

Chocolate Glaçage

YIELD: approx. 4.4#/ 2000g

This yields a lot, so I usually cut it in half, though it stores well and is easy to warm and use from the cold state

• 32 g sheet gelatin
  
• 160 g water, cold
  
• 560 g heavy cream
  
• 130 g water
  
• 840 g granulated sugar
  
• 280 g cocoa powder
  

1. Bloom gelatin in first measurement of cold water. Reserve.

2. In a large saucepan, combine cream, second measurement of water, and sugar. Bring to a boil and cook to 103ºC/217ºF.

3. Remove from heat and whisk in cocoa powder, followed by bloomed gelatin and any unabsorbed water.

4. Process with an immersion blender. Allow to cool to 40ºC/104ºF before glazing, or chill completely for later use.

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( RG352 )