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)
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.
Use at 35°C.