If you need to quickly
coating culinary products viscous shiny chocolate icing, you can
you can cook it at our recipe. Moderately flexible, moderately hard after
pour, it will satisfy any taste of any chef.
- Chocolate milk 300 g
- 35% cream 300 ml
- Vanilla ⅓ tsp
Breaks the chocolate bar into pieces.
Cream with vanilla bring to a boil, but not boil.
Pour the cream into the chopped chocolate and quickly stir.
Culinary product should be ready to handle the hot glaze. You can do this with a spoon or a cooking syringe. Very quickly, because the icing hardens too quickly. Bon appetit!