FINISHING TOUCHES
7.11
7.11
DARK CHOCOLATE FROSTING New Recipe
7 Days - Between 2-4°C (35-40°F)
Freezing is possible
Ingredients
- 275 g Water
- 275 g Dextrose
- 125 g Glucose DE 38
- 275 g Whipping cream
- 62 g 0% fat powdered milk
- 350 g COCOA POWDER
- 875 g Sugar
- 75 g Gelatin powder
- 375 g Water for the gelatin
- 600 g ABSOLU CRISTAL NEUTRAL GLAZE
- 60 g Water
Select the total weight of your device
For
g
Recipe
Heat the larger portion of water with the dextrose and glucose to 40°C (105°F).
Add the cream, non-fat dry milk, COCOA POWDER and then the sugar, and bring to a boil.
Bring the ABSOLU CRISTAL to a boil, add it to the smaller portion of water.
Add the rehydrated gelatin and mix using an immersion blender.
Leave to set for 24 hours before use.
USE: Reheat the frosting to 33-35°C (90-95°F), then mix using an immersion blender to homogenize and to get rid of as many air bubbles as possible. Ice. Allow the frosting to drain.
For application using a spray gun, add another 50% of the total weight of the recipe in ABSOLU CRISTAL, so 1640g for this recipe.