Dark chocolate glaze

Finely chop the cocoa mass (55 g) on a cutting board with a knife. This will help it melt faster.

Then gather all the ingredients in a tall plastic cup:

• cocoa mass;
• coconut oil (115 g);
• coconut cream (25 g);
• allulose (55 g);
• cashew paste (50 g);
• lecithin (0.3 g).

Melt the mixture using a microwave (heating for a few seconds) or in a water bath.

The temperature of the glaze should not exceed 45-50°C to prevent the paste from burning.

After that, use an immersion blender to create a smooth, shiny emulsion.

When the glaze is ready, let it cool to working temperature (29-35°C). After that, you can start glazing.