Glaze "Gourmet" white chocolate
It is very important to melt the chocolate without overheating it (no higher than 45°C).
Heat in a bain-marie or microwave in 10-second bursts and stir thoroughly after each use.
Coloring for chocolate, use fat-soluble (powder or gel)
After cooking, wait until the operating temperature of the glaze is ~ 29-30°C, then it will not be too liquid and will not drain from the confectionery. Lies evenly and beautifully on your pastries.
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