80 g of Nacional Chocolates natural cocoa 14-16%
160 g of water
240 g of sugar
200 g of milk cream
12 g of unflavored gelatin 60 g of water
Hydrate the gelatin in 60 g of cold water. Reserve.
In a pot mix, mix the rest of the water, the sugar, and the milk cream, and once it boils, add the cocoa.
Heat until it reaches 103 °C.
Add the dissolved gelatin to the hot mixture.
Use this coating when it reaches 30 ° C, or else you can burn or melt the dessert, cake or whatever you are preparing.