Chefotheque

Recipe: Glaseado Cacao Negro

Published: 14/08/2020

Indications

Hervir la nata, el agua y el azúcar. Agregar el cacao y la leche en polvo. Cocer a 103 grados. Añadir las hojas de gelatina y turbinar. Añadir la gelatina neutra y volver a turbinar. Glasear a 40 grados y con el pastel a -20.

Ingredientes de Glaseado Cacao Negro:

Ingredient

Quantity

Destination / use

Ingredients:

Nata 35% Fresca 2 Litros

575 gr.

Azúcar Blanquilla

865 gr.

Agua Mineral

685 gr.

Cacao en polvo

250 gr.

Leche polvo 26% Reny Picot

160 gr.

Gelatina en hojas

20 gr.

Gel frío

1250 gr.

Allergens

Crème Brùlée has published this recipe. To continue reading you must add it to your recipe library.

Have you already obtained it? Log in

You are going to import the following recipe into your Recipok database:

Glaseado Cacao Negro

It is possible that the ingredients detailed below are already in your own database with a different name. To avoid duplication, indicate the equivalent of each ingredient with which you want to create this recipe.

ATTENTION: Leave the field blank if you want to import the source ingredient.

Source ingredient		Equivalent ingredient from your Database
Nata 35% Fresca 2 Litros (gr.)
Azúcar Blanquilla (gr.)
Agua Mineral (gr.)
Cacao en polvo (gr.)
Leche polvo 26% Reny Picot (gr.)
Gelatina en hojas (gr.)
Gel frío (gr.)

Source ingredient

Equivalent ingredient from your Database

Nata 35% Fresca 2 Litros (gr.)

Azúcar Blanquilla (gr.)

Agua Mineral (gr.)

Cacao en polvo (gr.)

Leche polvo 26% Reny Picot (gr.)

Gelatina en hojas (gr.)

Gel frío (gr.)