GLAÇAGE AU CHOCOLAT = Chocolate glacage:
1/2 cup sugar
1/2 cup water
1/4 cup glucose
3/4 cup heavy cream
4 ounces semisweet or bittersweet chocolate, chopped
2 ounces dark pâté a glacé
Mix sugar, water, glucose and heavy cream in a saucepan. Bring to a boil. Stir in chopped chocolate, mixing well to melt.
GLAÇAGE IVOIRE
500 g heavy cream
160 g glucose
600 g white chocolate
700 g white pâté a glacé (compound chocolate coating)
6 sheets of gelatine
Boil liquids. Pour over the chocolate to melt together. Add gelatine. Sit, then mix slowly. Strain.
CHOCOLATE MIROIR (GLAÇAGE):
500 g milk
400 g heavy cream
500 g simple syrup [4 parts sugar: 3 parts water]
200 g glucose
400 g dark couverture
1200 g pâté a glacé
Heat liquids. Pour the hot cream mixture over the chocolates to melt together. Sit then mix slowly. Strain.
WHITE CHOCOLATE MIROIR (GLAÇAGE)
250 g milk
200 g heavy cream
250 g simple syrup [4 parts sugar: 3 parts water]
100 g glucose
15 g gelatine sheets (about 7 sheets of 2gr)
1250 g white couverture
Boil liquids. Pour over the chocolate to melt together. Add gelatine. Sit, then mix slowly. Strain. Very smooth shiny white chocolate glacage.  |