Technique
Black glazing
![Black glazing - technique | Debic cc810000-3386-ee4b-e587-08d879cdcbde](/sites/default/files/technique/cc810000-3386-ee4b-e587-08d879cdcbde.jpg)
Technique
Black glazing
Make a shiny black glaze.
Equipment needed- Pan
- Whisk
- Spatula
- Scale
- Blender
- Heat source
Ingredients
Debic products used
Step-by-step
![Black glazing step1 cc810000-3386-ee4b-a6bf-08d879cdcba6](/sites/default/files/technique/cc810000-3386-ee4b-a6bf-08d879cdcba6.jpg)
Bring the sugar, glucose, and water to a boil.
![Black glazing step2 cc810000-3386-ee4b-ac53-08d879cdcba6](/sites/default/files/technique/cc810000-3386-ee4b-ac53-08d879cdcba6.jpg)
Add the Debic whipped cream.
![Black glazing step3 cc810000-3386-ee4b-e692-08d879cdcbd3](/sites/default/files/technique/cc810000-3386-ee4b-e692-08d879cdcbd3.jpg)
Add the cocoa powder, stir well, and boil for 5 minutes.
![Black glazing step4 cc810000-3386-ee4b-e693-08d879cdcbd3](/sites/default/files/technique/cc810000-3386-ee4b-e693-08d879cdcbd3.jpg)
Mix with a neutral jelly. Then add the gelatin and continue boiling until dissolved. Tip: Use 1 part gelatin per 5 parts water.
![Black glazing step5 cc810000-3386-ee4b-e587-08d879cdcbde](/sites/default/files/technique/cc810000-3386-ee4b-e587-08d879cdcbde.jpg)
Keep in the refrigerator.
Tips
- Always make the glaze one day before use
- Use your glaze between 32 ° C and 34 ° C
- You can freeze the leftovers