Today we’re going to make something SO interesting! Cacao gel is essentially a chocolate pipe-able gel that you can use in your pastry creations. There are several steps involved, but the end result is VERY worth it. Also know, this is very easy to make.
What’s the difference between gel and frosting?
If you’ve made the chocolate buttercream recipe, you’ll know that it’s thick and has quite the body. It’s smooth in texture, has a rich chocolate taste, and is rather sweet.
Cacao gel on the other hand is a lot less sweet, and the body is created with agar. This allows us to create a product that has a more intense chocolate flavour without needing too many ingredients.
What would I use cacao gel for?
Honestly, you’d use it to elevate pastry creations. I wouldn’t use this for a cake, but for tarts and other elegant creations. When I use it, it’s one of many elements that make up a symphony of flavours.
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cooking Oil/Added Fats, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Legume, Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast
Friendly To: Diabetic, EOE, FPIES, Paleo, Vegan
