A beautiful and shiny dark chocolate mirror glaze to coat your mousse cakes and entremets.

Ingredients

• 150g Water
• 125g Caster sugar
• 175g Glucose syrup
• 100g Sweetened condensed milk
• 13g Gold leaf gelatine (6.5 leaves)
  • OR 16.5g Titanium leaf gelatin (3 1/3 leaves)
• 150g Dark chocolate pieces (70%)

Method

• Prepare chocolate in a tall narrow container
• Soak gelatine leaves in cold water
• Heat the water, glucose and sugar to 103°C - 105°C
  • Tip: Constantly stir to ensure the temperature is even throughout the entire mixture
• Take mixture off the heat
• Add condensed milk to the mixture
• Squeeze out excess water from gelatine and add to mixture and stir briefly until gelatine is melted and incorporated
• Pour mixture over chocolate in a tall narrow container
• Give the container a small shake and swirl to ensure the chocolate is covered and let sit for 1 minute for the chocolate to melt
• Emulsify mixture with a hand blender being careful not to introduce any air
• Strain mixture to ensure no lumps. Cover with cling wrap touching the surface of the mixture
• Cool mixture and store in fridge for at least 8 hours or overnight
• When ready to use, heat up the mixture in short 15-30 second bursts in the microwave, stirring in between bursts until the mixture is fluid
  • Be careful to not bring the glaze past 45°C
• Apply the glaze at 40°C on -18°C frozen entremet

Special Equipment

Taylor digital kitchen scale, Infrared thermometer gun, Dynamic MiniPro hand blender