Jade glaze

Recipe

ingredients	preparation
500g Whole milk 100g glucose syrup DE 40 16g gelatin leaves 1200g Selección - Jade - drops - 5 kg bag 200g cold neutral gelatine	Heat the milk with the glucose syrup and dissolve the gelatin leaves. Pour over the Jade milk chocolate couverture gradually, making a correct emulsion. Blend in the food processor and mix in the neutral gelatine, then leave to rest. When making the glaze, heat to a temperature of around 38°C.