Karen
More ideas from Karen
Cocoa glaze (for Torta caffemousse). Recipe in Italian. Bring to boil: 300 g sugar, 100 g cocoa and 110 cream. Off heat, add 60 g glucose, then 20 g of gelatin in leaves, that was softened beforehand.

Cocoa glaze (for Torta caffemousse). Recipe in Italian. Bring to boil: 300 g sugar, 100 g cocoa and 110 cream. Off heat, add 60 g glucose, then 20 g of gelatin in leaves, that was softened beforehand.

Chocolate Glaze (Glaçage au Chocolat) for this entremet "Ambroisie" by Hidemi Sugino. (boil water, sugar, cocoa and heavy cream then off heat add gelatin).

Chocolate Glaze (Glaçage au Chocolat) for this entremet "Ambroisie" by Hidemi Sugino. (boil water, sugar, cocoa and heavy cream then off heat add gelatin).

By Lynn Andriani We've tracked down 10 of the tastiest hand-held treats out there, from the wonderfully plain Jane to the just plain wondrous maple-bacon cupcake.

By Lynn Andriani We've tracked down 10 of the tastiest hand-held treats out there, from the wonderfully plain Jane to the just plain wondrous maple-bacon cupcake.