Essentials

FINISHING TOUCHES

DARK CHOCOLATE FROSTING New Recipe

Preserving : 7 Days - Between 2-4°C (35-40°F)
Freezable Freezable

Unit of measure

Choose your unit of measure for the recipe ingredients

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 your mixture’s total weight
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.

You will also love

Do you want to delete this creation?

Do you want to delete this step?