This matte ivory glaze is the perfect solution for when you don't have the time to make your own glaze for your entremets and frozen desserts.
The glaze has an elegant matte finish and a delicious chocolate taste.
Recipe in collaboration with French pastry chef Christophe Felder.
Store in a cool room (max. 25°C), away from direct light and humidity. Tends to absorb smells once opened.
How to use your cake glaze:
In a bain-marie or in the microwave (defrost mode), melt the glaze and heat up to 45-50°C. Remove the cake from the freezer a few minutes beforehand to avoid condensation. Spread with a spatula or simply pour in a circular motion over the frozen cake.
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