Glaçage featuring powdered chocolate as first ingredient.
The flavour is excellent and makes pastry recipes even tastier as well as more appealing.
SUGGESTIONS:

• We suggest heating up the desired quantity in a warm water bath until the temperature of 45° C
• Mix by a spatula to get a homogeneous mass. Do not mix intensely, not to cause air intake.
• Let the glacage rest for some minutes, until it gets lukewarm.