1. Recipe on chocolate and condensed milk:
- 75 g water
- 150 g sugar
- 150 g glucose
- 100 g of condensed milk
- 12 g gelatin (180 bloom) or 10 g gelatin (200 bloom)
- 150 g white chocolate (milk, black)
- dye
Pour gelatin in the leaves simply with a large amount of cold water (if powder, then pour 6 parts of water into 1 part of gelatin, you get a gelatinous mass, then we use all of it). Bring water, sugar and glucose to 103C, you can immediately add a dye. Pour condensed milk over chocolate, add gelatin, you can add more color. Punch with a blender. Cover with cling film and refrigerate overnight. Working temperature 33-35C. But focus on the consistency of the glaze.
2. Glaze with cocoa powder (I love her very much):
- 25 g water
- 115 g cream
- 160 g sugar
- 50 g cocoa powder
- 6 g gelatin
Soak gelatin in cold water. Bring water, cream and sugar to a boil. Add squeezed gelatin. Pour cocoa powder into a glass, pour out our boiling mixture, break through with a blender. Cool in the refrigerator overnight. Working temperature 35C.
3. Glaze on chocolate and cream:
- 265 g chocolate
- 6 g gelatin
- 175 g cream
- 40 g water
- 30 g glucose
- 25 g odorless vegetable oil
Soak gelatin in cold water. Melt the chocolate. Bring the cream, water and glucose to a boil, pour over the chocolate, add the gelatin, pour in the butter and beat with a blender. Working temperature 37C.
4. Colored frosting on cream:
- 180 g sugar
- 45 g water
- 200 g cream
- 35% 45 g milk
- 60 g glucose syrup
- 6 g gelatin
Soak gelatin in cold water. Bring the cream and milk to a boil. Bring water and sugar separately to 110C, add to cream and milk. Stir in glucose, bring to homogeneity over the fire. Add gelatin. Working temperature 30C.
5. Berry glaze on pectin:
- 90 g sugar
- 8 g NH pectin
- 15 g glucose
- 195 g seedless berry puree or juice
- 145 g of water
- 6 g gelatin
Heat puree, water and glucose. Add sugar and pectin, bring to a boil, stirring occasionally. Boil for 1-2 minutes. Add swollen gelatin. Working temperature 30C
6. Icing on berry puree:
- 100 g berry puree
- 70 g milk
- 45 g cream 33%
- 25 g sugar
- 45 g glucose
- 320 g white chocolate
- 7 g gelatin
Soak gelatin in cold water. Bring puree, milk, cream, sugar and glucose to a boil, pour out the chocolate. Add gelatin, punch with a blender. Working temperature 28C.
7. Glaze on berry puree:
- 500 g berry puree
- 2 vanilla pods
- 160 g water
- 150 g glucose
- 185 g sugar
- 18 g NH pectin
- 50 g gelatinous mass
- 80 g cold neutral glaze
Bring water, puree, vanilla seeds and glucose to a boil. Pour in sugar and pectin. Bring to a boil and simmer for 2 minutes. Add gelatinous mass and neutral glaze. Punch with a blender. Working temperature 70C.
8. Caramel glaze:
- 170 g sugar
- 140 g water
- 140 g cream
- 23 g sugar
- 14 g cornstarch
- 7 g gelatin
Make dry caramel with 170 g sugar. Simultaneously heat water and cream to a boil. Pour into the finished caramel, stir gently. Pour in sugar (23g) with cornstarch, bring to a boil, brew for 1 minute. Add swollen gelatin. Working temperature 25C.
9. Glaze on cream:
- 180 g cream
- 260 g sugar
- 70 g water
- 20 g gelatin
- dye
Soak gelatin in cold water. Boil sugar and water to 120C, pour into hot cream, stirring constantly. Add gelatin and color. Punch with a blender. Working temperature 33-34C.
10. Chocolate glaze
- 130 g sugar
- 130 g glucose
- 55 g water
- 10 g gelatin
- 71 g milk
- 15 g milk powder
- 165 g chocolate
- dye
Bring sugar, glucose and water to a boil. Mix milk with milk powder, add to sugar syrup, bring to a boil. Add gelatin, pour over chocolate, add color. Punch with a blender. Working temperature 27-28C.
11. Chocolate glaze
- 795 g sugar
- 285 g water
- 160 g cocoa powder
- 170 g cream 33%
- 27 g gelatin
- 100 g dark chocolate
Bring sugar, water, cocoa, cream to a boil. Add gelatin. Cool to 67C, pour over chocolate. Punch with a blender. Working temperature 30C.
12. Chocolate glaze
- 360 g sugar
- 120 g cocoa powder
- 280 g water
- 210 g cream
- 22 g gelatin
Pour sugar into a saucepan, sift cocoa on top. Make a spike in the center, and, stirring constantly, add water. Put the saucepan with the pasta on the fire and add the cream. Bring to a boil over medium heat, stirring constantly, cook for 3 minutes. Remove from heat, add soaked gelatin. Strain through a sieve. Working temperature 33-35C.
13. Chocolate icing on condensed milk
- 22.5 g gelatin
- 125 g water
- 225 g sugar
- 225 g glucose
- 225 g white chocolate
- 160 g of condensed milk
- 90 g neutral glaze
- dye
Bring sugar, water and glucose to a boil, pour over chocolate, condensed milk and gelatin. Punch with a blender. Add neutral glaze. Punch with a blender.
14. Glaze with praline
- 600 g almond praline
- 300 g cream
- 900 g neutral glaze
- 100 g of water
- 16 g gelatin
Heat the neutral glaze to 70-80C. Heat the cream, add soaked gelatin, praline. Punch with a blender. Add neutral glaze and water, punch with a blender. Working temperature 35C.
15. Chocolate glaze
- 150 g water
- 250 g sugar
- 100 g cocoa powder
- 150 g cream
- 15 g gelatin
Heat water and sugar until sugar dissolves. While stirring, add cocoa powder, pour in cream. Bring to a boil, stirring occasionally with a whisk. Strain through a sieve. Cool to 5-60C, add swollen gelatin. Working temperature 27-28C.
16. Coffee glaze with chocolate and caramel
- 10 g gelatin
- 250 g caster sugar
- 415 g cream
- 125 g condensed milk
- 165 g milk chocolate
- 84g chilled espresso
Prepare dry caramel, pour hot cream over. Add condensed milk, swollen gelatin, pour over chocolate, add expresso. Punch with a blender. Working temperature 36-38C.