The magic marble glaze


ChocoRainbow - Easy Choco Line* 300
Whipping cream 300
Sugar 300
Glucose Syrup 150
Water 150
Gelatine leaves 10
Condensed milk 100

Working Method

  • Heat whipping cream and pour into chocolate, then mixing well to make ganache.
  • Heat water, glucose and sugar to 103 ° C, then pour into the ganache mixture.
  • Finally, add condensed milk and gelatine, using a hand mixer to smooth the mixture (note: to avoid bubbles entering the mixture).
  • This mixture can be kept in a chiller, when using for cooking in microwave oven, combine with water-based color and covering the cake at a temperature of 35 °C.