1. Water: 150 grams. The percentage in the formula is based on the weight of "clear water". You can control the proportion yourself. You can make more or less, as long as the proportion remains unchanged.
2. Whipping cream: 256g
3. Sugar: 385g
4. Cocoa powder: 128g. Use a good cocoa powder, such as Valrhona, which is key to the color. Do not reduce the amount of sugar as it is an important factor in brightness and smoothness!
5. Fish gelatin: 10 grams. Isinglass can be replaced by a mixture of equal amounts of gelatine powder and ice water (1:6).
6. Soak the isinglass slices in ice water to soften them, which will take about 2 minutes. Drain excess water before use.
7. Place all ingredients except water (milk, whipped cream, caster sugar, cocoa powder) into a heavy-bottomed pan, heat over medium heat and continue stirring until 105°C - this will be a A long process, probably about 15 to 20 minutes, as soon as the temperature is reached, immediately remove from the fire and strain into a large transparent glass.
8. Use a homogenizer to stir. Here is the key point: do not bring air in, otherwise there will be a lot of bubbles, and the face will basically fail!
9. Cool to 70°C, put the gelatin sheets soaked in ice water, mix gently until melted, then stir with a homogenizer - please note: Do not bring in air to avoid bubble!
10. Place the plastic wrap near the surface of the dripping juice and place it in the refrigerator (3~7℃) for at least 12 hours or overnight.
11. When using, take the noodle sauce out of the refrigerator, remove the plastic wrap, and then heat it in the microwave at low power. NOTE: Do not heat for long periods of time, remove the blender and test the temperature every five or six seconds until it reaches 37°C. It can also be heated with water. Stir again with a homogenizer (the state is very dark and bright at this time), and when the temperature reaches 35°C, it can be soaked in the surface of the filter cake that has just been frozen and demolded.
12. Keep the unused glaze covered with plastic wrap and store it in the refrigerator. It can be stored for one week.