Trinitario Chocolate Glaze — Simple Instructions
What You’ll Need
- 212g water
- 500g sugar
- 280g condensed milk
- 500g glucose
- 38g gelatine powder (or 31g fish gelatine + 158g water)
- 198g water (for gelatine)
- 495g Trinitario 66% or 70% dark chocolate
- 50g cold water (for finishing)
How to Make Chocolate Glaze
- Mix gelatine
- In a bowl, combine 38g gelatine powder with 198g water and let soak.
- Make sugar syrup
- In a saucepan, add 212g water, 500g sugar, and 500g glucose.
- Bring to a boil.
- Combine with gelatine
- Pour the hot syrup over the soaked gelatine. Stir until dissolved.
- Add condensed milk
- Mix in 280g condensed milk to the gelatine/syrup blend.
- Melt Trinitario chocolate
- In a separate bowl, gently melt 495g Trinitario chocolate to 45°C (until smooth).
- Blend together
- Pour the condensed milk mixture into the melted chocolate.
- Use a hand blender or stick blender to blitz until fully combined.
- Add cold water
- Pour in 50g cold water.
- Blend again until smooth and no air bubbles remain.
- Strain & cool
- Strain the glaze through a sieve into a clean container.
- Use at the right temperature
- Let the glaze cool down. When it’s between 35–40°C, it’s ready to use.
- Pour over cakes, mousses, or desserts for a shiny finish.
Tip:
Using Trinitario chocolate ensures your glaze is rich, glossy, and packed with premium Caribbean flavour!
This guide makes it easy to achieve that professional, mirror-like chocolate glaze at home.
