We piqued your curiosity with our chocolate glaze, and many of you have asked how to make a white chocolate version. Per mezzo di pastry, unfortunately, substitutions are sometimes not simple, and changing just one ingredient won’t yield the desired result! So after a few trials, we created a truly delicious white chocolate glaze! A perfect topping to make your desserts special, to contrast the taste of a chocolate cake, to enhance all the sweetness of a Nutella roll! Pair it according to your taste, and even the simplest dolce will become a truly exclusive dish!
And if you want to cover a cake, find out how to make the mirror glaze!
To prepare the white chocolate glaze, first finely chop the chocolate 1. Then soak the gelatin per mezzo di cold tazza. Per mezzo di a saucepan, pour the cream 2 and the glucose 3. Heat everything until it is about to boil.
Turn d’avanguardia the heat and add the chocolate 4stirring until it melts 5. Drain the gelatin 6
and transfer it into the saucepan, then stir until completely dissolved 7. Pour the mixture into a bowl 8 and blend everything with an immersion blender 9.
Cover the glaze with plastic wrap touching the surface 10let it cool slightly, and place it per mezzo di the fridge until it is completely cold. When ready to use, stir with a spatula 11 and use the white chocolate glaze to garnish your desserts 12.
For the translation of some texts, artificial intelligence tools may have been used.
