Cacao glazing

Perfect for covering cakes.

Debic Glazing Bakery


Cacao glazing

50 g water

375 g sugar

415 g Debic Végétop

30 g gelatin powder

160 g water

135 g cocoa powder

500 g neutral glaze (mirror)


Cacao glazing

Moisten the gelatin.

Mix the sugar with the sifted cacao powder.

Bring the water with the neutral glaze to a boil.

Add the Debic Végétop and the sugar-cocoa mixture.

Boil for 2 minutes and remove from heat.

Add the gelatin mass and mix intensively during 2 minutes.


Strain, cover and store during 12 hours.

Finishing touch

Use at 35°C.