By combining the innovative Callebaut NXT Dairy-Free Dark Chocolate with Cacao Barry Cocoa Powder, this glaze recipe by Chef Lauren V. Haas delivers a robust cocoa profile and a flawless, professional sheen.
It is specifically formulated to provide excellent elasticity and coverage, making it ideal for glazing vegan entremets, individual cakes, or modern plant-based desserts.
Enjoy the recipe today!
