Berry glaze

Finely chop the cocoa butter (45 g) with a knife on a cutting board. This will help to melt it faster later.

Place all the ingredients in a tall glass or bowl:

• cocoa butter;
• blackcurrant puree (50 g);
• coconut oil (130 g);
• water (25 g);
• alluose (50 g);
• inulin (5 g);
• lecithin (0.4 g).

Melt using a microwave (using short bursts for a few seconds to avoid overheating) or in a water bath.

It is important to monitor the temperature of the glaze and avoid overheating.

Once the cocoa butter has melted, use an immersion blender to thoroughly blend the glaze into a smooth and shiny emulsion.

If you feel the glaze is too thick, add a little water (if necessary) and blend the mixture again with the blender.

For glazing, the glaze must be cooled to working temperature (between 29 to 35 degrees Celsius).