Chocolate Glaze for Entremets [V]

This glaze is set with agar agar instead of gelatin, making it vegetarian friendly. It sets into quite a strong jelly and is meant for a thin layer over entremets. If you want to have a thicker layer, glaze multiple times, but cut down on the agar agar.

Ingredients:

  • 125gr sugar
  • 60gr cacao
  • 250ml almond milk
  • 2 tbs agar agar

Makes 750ml

Recipe:

Combine the sugar, cacao powder, almond milk and agar agar in a thick based sauce pan.
Bring the mixture to the boil while stirring.
Take the pan off the heat.

Use when warm but no longer piping hot. 40°C is perfect.
If this sets, it needs to be brought back to the boil to be dissolved again.

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