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Recipe Step by Step
Step01
Yuzu Glaze
200g Citrus junos Yuzu purée 100%
285g Water
245g SOSA Glucose Syrup DE38/40
350g Sugar
250g VALRHONA Yuzu Inspiration Fruit Couverture
1400g Total Weight
Heat the water, yuzu, and glucose together until warm.
Separately, mix the sugar with the Proglaçage, then add this mixture to the warm base while stirring. Bring to a boil.
Pour the hot mixture over the chocolate and emulsify for 2 minutes.
Use the glaze at 40°C (104°F).
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