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Sauces
Chocolate Ganache Filling and Gelatin-Based Marble Glaze
Two Easter glaze recipes: a delicate chocolate ganache with cream and butter, and an elegant gelatin-based marble glaze with cocoa.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Bloom 10 g of gelatin in 50 g of cold water and let it sit.
2
Heat 33–35% heavy cream almost to a boil, but do not boil.
3
Pour the hot cream over the milk chocolate.
4
Add the butter.
5
Stir until smooth and uniform.
6
Chill the ganache in the refrigerator for 2 hours.
7
Take out the ganache and whip until fluffy, but not to stiff peaks.
8
Pour the sugar into a saucepan and add 100 g of water.
9
Bring the syrup to 103°C (no foam should be on top, and small, even bubbles should appear).
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