Dark Chocolate Mirror Glaze
High-shine chocolate glaze for entremets, petit gateaus and cakes
Published: November 2nd, 2019 | Last Updated: July 24th, 2021
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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
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