Bring the water and glucose to the boil. Combine a small quantity of hot syrup with the melted chocolate and start to make an emulsion. Incorporate the Pure Xanthan Gum and mix using an immersion blender until a perfect emulsion forms. Finish off by adding the rest of the very hot liquid. Mix again.
Dulcey & Coffee Sauce
Ingredients
300 g Espresso coffee
75 g Glucose DE 38/40
400 g DULCEY 32% CHOCOLATE
0,5 g SOSA Pure Xanthan Gum
Melt the glucose in the hot coffee. Combine a small quantity of coffee with the melted chocolate and start to make an emulsion. Incorporate the Pure Xanthan Gum and mix using an immersion blender until a perfect emulsion forms. Finish off by adding the rest of the very hot liquid. Mix again.
These sauces are made in the same way as a ganache.
It is important to emulsify it this way so that it does not run on the plate it is decorating and keeps its glossy finish, rather than turning into a dull “skin”. To make it lighter and, most importantly, avoid any separation, the sauce should be reheated to 70-75°F (20-25°C).
It should have an elastic consistency so that your decorations lose none of their stability during table service.
