Description
How to make a milk chocolate rocher glaze to cover all your cakes and desserts (for a 10 inch / 25 cm diameter, or a 10 inch loaf cake or roll cake)
Ingredients
- 500 g (17,6 oz or 2 1/2 cups) Milk chocolate chips
- 70 g (1/4 cup) Vegetable oil - grape seed or sunflower oil
- 90 g (3/4 cup) Crushed almonds or hazelnuts
Instructions
- Place the milk chocolate in a large bowl, broken into pieces or finely chopped with a knife.
- Add the vegetable oil and melt in a bain-marie until you have a liquid ganache without any lumps.
- Remove from the heat and add the crushed almonds and mix with a spatula until you obtain a homogeneous glaze.
- Use immediately or reheat to 95°F / 35°C to use.
Notes
Storage: Several weeks at room temperature, placed in a glass jar with a tight-fitting lid and up to 3 months in the freezer.
You can make a mixture of half milk chocolate and semi sweet chocolate.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: coating, glaze
- Cuisine: French