Cocoa Jelly
A glaze made with gelatin and cocoa powder for the fondant jelly.
Ingredients
water
100 g
fondant
150 g
glucose
25 g
gelatin
7 g
cocoa powder
30 g
Instructions
1
Cook the syrup
Combine the water, fondant, and glucose. Bring to a boil and skim off any foam if needed.
2
Soften the gelatin
Soften the gelatin in cold water (see page 54).
3
Combine
Add the gelatin and cocoa powder to the hot fondant mixture. Mix quickly and strain through a fine-mesh sieve.
4
Use
It is ready to use once the temperature drops to 95°F (35°C).
