(c) Matt Russell

(c) Matt Russell


  • 1 gelatine leaf
  • 120g golden caster sugar 60ml water
  • 1 tbsp golden syrup
  • 75g cocoa powder
  • 60ml single cream


Soak the gelatine leaf in a bowl of cold water for 5 minutes. 

Heat the sugar, water and golden syrup in a small saucepan. Allow to boil for a minute or two, then remove from the heat and whisk in the cocoa powder. Whisk in the cream, then return to a medium heat for a minute, stirring constantly. Remove from the heat.

Take the gelatine leaf from the bowl, squeeze to remove excess water, add to the chocolate glaze and stir until dissolved. Pass the glaze through a sieve into a bowl. Store in the fridge until needed. Reheat very gently over a low heat to avoid burning.