Maria Lucia
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Choc. Glaze (recipe in Italian): Boil to 105 C: cream, water, sugar, glucose and cocoa. At 70 C add softened gelatin. Keep in the fridge overnight before using. Use at 30 C.

mousse (for Dolce Sinfonia) Recipe in Italian. Make a custard from yolks, sugar and water, then beat in the mixer until cool. Add chocolate, Italian meringue and whipped cream