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Originally Posted by cape chef It's Glacage, and yes you have the ingredients right.
Below is a recipe and method from Gisslens professional cooking. This is from the cd that accompanies the book.
Chocolate Glacage
1 lb 3 oz Water
2 ½ oz Granulated Sugar
9 ½ oz Cocoa Powder
14 oz Heavy Cream
14 pc Platinum Gelatine Sheets
Chocolate Glacage.
Combine water, sugar, cocoa powder and heavy cream in a heavy gauge pot.
Meanwhile, bloom gelatin in ice water and set aside.
Bring mixture to low boil and whisk until a reduction occurs. (The mixture should become slightly sticky when ready).
Remove from heat, squeeze gelatin and add in mixture.
Cool and glaze at 80-88 F (30 C). |
PEOPLE DO NOT USE THIS RECIPE IT IS TERRIBLE.
There is one they used to use at my old job, but I never knew the recipe... it is really good, I hope I can get it eventually. I need it. It is good. It goes on like silk, it is very dark and very glassy and it is good, as well. I'll tell you hhwhat...