Home Recipes Cacao glazing

Cacao glazing

Perfect for covering cakes.

Debic Glazing Bakery
cc810000-3386-ee4b-2277-08d87a62ad6f

Ingredients

Cacao glazing

50 g water

375 g sugar

415 g Debic Végétop

30 g gelatin powder

160 g water

135 g cocoa powder

500 g neutral glaze (mirror)

Preparation

Cacao glazing

Moisten the gelatin.

Mix the sugar with the sifted cacao powder.

Bring the water with the neutral glaze to a boil.

Add the Debic Végétop and the sugar-cocoa mixture.

Boil for 2 minutes and remove from heat.

Add the gelatin mass and mix intensively during 2 minutes.

Assembly

Strain, cover and store during 12 hours.

Finishing touch

Use at 35°C.

Recipe tags Debic Glazing Bakery Cacao glazing

Related recipes

To inspire your new creations

cc810000-3386-ee4b-4347-08d879f1c336
Coloured Glazing
 / 
See all related recipes

Related techniques

For you to experiment with

cc810000-3386-ee4b-24e7-08d879cdd8c8

Colored glaze

Glazing cakes and pastries
cc810000-3386-ee4b-2d4f-08d879ca1ad6

Black glaze

Glazing cakes and pastries
baker_low-res-1920

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker

Get this recipe

TO ACCESS THIS CONTENT, PLEASE FILL THE FOLLOWING INFORMATION

Submit

The FrieslandCampina Privacy Policy applies.