各国巧克力淋面（chocolateglaze）配方一览

法国巧克力淋面配方

Cream 300g

Water 50g

Sugar 440g

Cocoa powder 120g

Gelatine powder 12g

Water 60g（配方中有两份水其中一份是化鱼胶粉用）

Boil the cream, water, sugar at 102°C.

Add the cocoa powder and then the gelatine preparation.

日本巧克力淋面配方
fresh cream 20% 300gr
sugar 275gr
cocoa powder 110gr
gelatine 16.5gr
Mix fresh cream,sugar and cocoa powder ,and boll.
comblne gelatlne and sleve.

22/24 250g

Gelatine jelly 160 bloom 30g

Boil the water with sugar and glucose. Add cream and cocoa powder and mix well. Cook at 66° brix.

Add gelatine, already softened in water, and emulsify.

意大利巧克力淋面配方

Water 550g

Sugar 250g

Glucose 62DE 250g

Fresh cream 35% fat 500g

意大利巧克力淋面配方

Boil at 104 °C:

Water 1100 g35% cream 1000 gCacao 500 gSugar 1100 gGlucose 500 g

Soften and unite:

Isinglass 50 g （鱼胶）意大利语

Unite the isinglass（鱼胶） when the mass is tepid and cover it with a film. Use a 30-35 °C.

Once obtained the caramel, stend between two Silpat with the rolling-pin. Make cool crumble and put over the cacao biscuit

（可可粉）

6 feuilles gélatine（鱼胶）

Cuire la crème, l’eau, le sucre et le cacao poudre.

Ajouter la gélatine trempée et egouttée.

Refroidir.

比利时巧克力淋面配方

300 g de crème 40%

50 g d’eau （水）

440 g sucre （糖）

120 g de

德国巧克力淋面

water 240ml

sugar 540gr

glucose syrup 200gr

cream 30% 400ml

cocoa powder 80gr

invert sugar syrup 60gr

gelatine 12leaf

Heat water ,sugar and glucose to 120°c。warm cream ,cocoa and invert sugar and add to the mixture,

SImmer for 5 minutes. add the softened gelatine to this warm mixture .MIX together and leave to cool.

Warm to 31°c and cover the frozen cake.