Glaseado de chocolate blanco (opcional darle color)

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Glaseado de chocolate blanco (opcional darle color). It is one of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Glaseado de chocolate blanco (opcional darle color) is one of the most popular of recent trending foods in the world. It is simple, it's fast, it tastes yummy. It's appreciated by millions daily. They are nice and they look wonderful. Glaseado de chocolate blanco (opcional darle color) is something which I've loved my whole life.

Many things affect the quality of taste from Glaseado de chocolate blanco (opcional darle color), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Glaseado de chocolate blanco (opcional darle color) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Glaseado de chocolate blanco (opcional darle color) using 7 ingredients and 11 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Glaseado de chocolate blanco (opcional darle color):

1. 10 grs gelatina
2. 60 ml agua para hidratar la gelatina
3. 125 ml agua
4. 225 grs azúcar glass
5. 150 grs chocolate blanco de postre
6. 65 ml nata para montar
7. Colorante alimenticio

Steps to make to make Glaseado de chocolate blanco (opcional darle color)

1. Hidratar la gelatina y dejarla reposar
2. Añadir a un cazo el azúcar y el agua y llevarlo a ebullición. Retirar del fuego.
3. Añade el chocolate cortado a trocitos pequeños o comprar directamemte gotas de chocolate. Remover hasta que el chocolate esté completamente fundido
4. Añadir la nata y mezclar
5. Añadir la gelatina y reover hasta que quede completamente disuelta
6. La mezcla quedará con un color blanco roto. Para darle el color deseado, añadimos el colorante alimentario que deseemos (blanco, amarillo, verde...)
7. Para evitar que queden grumos, batimos con la batidora eléctrica con suevidad, evitando formar aire en la mezcla
8. Colamos la mezcla por un colador de malla fina y esperamos a que la mezcla alcance unos 35°
9. Preparamos la zona donde vayamos a realizar la cobertura. Yo pongo una bandeja bajo para poder recuperar el chocolate sobrante, luego un vaso o algo que deje la tarta "en el aire" para que el chocolate sobrante caiga sin obstáculos.
10. Ahora ya podemos sacar nuestra tarta del congelador, colocarla en el sitio que hemos preparado y con una jarrita, dejar caer sobre la tarta la cobertura de chocolate de manera uniforme
11. El chocolate que se deposite en la bandeja se puede recuperar, calentar un poco, volver a colar para eliminar posibles restos de la tarta y junto con el chocolate que nos pueda sobrar, juntarlo, congelarlo y usarlo en otra ocasión. NO SE TIRA. desperdicio 0 :-)

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