GF Vegan Dark Glaze

Info:

Ingredients:

Sugar         200 g 10%

Pectin AF     22 g 1.1%

Pwd fructose  228 g 11.4%

Pwd glucose   180 g 9%

Inulin        160 g 8%

Cocoa powder  140 g 7%

Black color     4 g 0.2%

Water         800 g 43 %

Coconut fat   200 g 10%

Liquid lecithin 6 g 0.3%

*half if dry lecithin is used

Method:

1. Warm water to 45ºC
2. Mix pectin and sugar
3. Add glucose, fructose and inulin to the mix
4. When water reaches 45ºC, add the sugar mix
5. Heat to a boil stirring continuously
6. In the meantime, melt coconut fat to 35C
7. Add lecithin to coconut fat and mix with i.blender for 20"
8. Once the sugar-water mix is boiling, add the cocoa powder. Remove from heat and stir continuously
9. Add 8 drops of colouring
10. Add the fat mix and combine with i.blender for about a minute
11. Strain into a container and refrigerate overnight so it gets the right consistency

Notes:

• Dry powedered glucose is better and cleaner for glazes
• Glucose helps achieve a mirror finish
• Pectin AF is used as there are no acids in the formula
• Powedered Lecithin is 2x concentrated so only half of the liquid equivalent weight is used
• Reversible pectin allows for glaze to be stored and used at later time
• Lecithin along with being an emulsifier, contributes to fluidity, specially in Chocolate

Using the Glaze

1. Warm the glaze to 50ºC. Best temperature for good fluidity and thin layer
2. At 50ºC, the glaze should work properly with a frozen mousse at -20ºC (ext temp)
3. If the product is warmer, the glaze should be cooler.
4. Strain the glaze, use a coating rack and a laddle to cover the mousse
5. Using the laddle, quickly pour a large (enough) quantity of glaze onto the mousse

Try to cover in one go to avoid thick glazing

Garnish with crunch before it solidifies