Name: Chocolate Glaze
Yield: 4 servings
Cuisine: Dessert
Ingredients: 0.1 KG water (half for soaking gelatine); 0.15 KG castor sugar; 0.02 KG liquid glucose; 0.1 LITRE cream; 0.05 KG cocoa powder; 0.003 KG gelatine; 0.1 KG water (remaining water for slurry)

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Chocolate Glaze — Formulation & Method | CuliNect