Chocolate mirror glaze

Chocolate mirror glaze is a shiny coating made from chocolate, cocoa powder, sweetened condensed milk and gelatin. This chocolate mirror glaze is made with semi-sweet chocolate, water, sugar, sweetened condensed milk, unsweetened cocoa powder, gelatin and “a secret ingredient” – light corn syrup. Adding a little light corn syrup (Karo syrup), makes the chocolate mirror glaze extra shiny and stunning.

This is called glaçage miroir, or mirror glaze. How do you make chocolate mirror glaze? What is a mirror glaze?

Watch Liberty Mendez make the perfect mousse cake to help you unwind. She makes dome-shaped chocolate mirror glaze bavarois with biscuit filling.

These videos are part of a home kitchen series run by BBC Good Foo encouraging the nation to stay home and get cooking. A mirror glaze is a shiny chocolate-based glaze that adds an impressive finishing touch to cakes and confections. You’ll also see it called “ glacage, ” although in French “le glaçage” simply refers to icing in general. Stir the ingredients for the glaze – don’t whisk as this will create air bubbles.

Store the baked sponge in an airtight container and the glaze in the fridge. Boil the water, sugar, and condensed milk in a pot for minute, then remove from heat.

Bloom the gelatin sheets in cups (liters) of cold water for minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture. Prepare the chocolate mirror glaze the day before using: soften the gelatin in cold water and in the meantime prepare a syrup by bringing the water and sugar to a boil on medium heat. Add the sifted cocoa powder and whisk.

Brink the heavy cream to a boil. Incorporate the cream in the cocoa sugar syrup. Makes enough to glaze about half a dozen 10-inch cakes. You always want to have an excess of glaze, which you can save for future desserts.

Heat the sugar, water and golden syrup in a smal. Learn the easy way to master tempering chocolate like a pro and why you need to do it.

And step by step instructions on making a super sexy chocolate mirror. For the Decoration: Fresh strawberries Gold pearl Candy. Instructions Before you start: Make sure all the ingredients in room temperature.

Storing your glaze – When you create a mirror glaze you often make more than you need to cover your cake. But don’t panic, you can store the glaze covered in the fridge for a day or two, and when you need it, place it in the microwave in intervals of 10s until it is melted around the edges and a bit rubbery in the middle.

Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. This glaze, when poured over a cake gives an ultra shiny appearance like the surface of a mirror.

Hence the name mirror glaze. Though it is chocolate based very little of it sticks to the cake so it does not affect the flavor of the cake much.

If your chocolate mirror glaze comes into contact with moisture, it will give it these tiny dull spots that ruin the perfect mirror -like appeal of your glazed cakes and pastries. To keep condensation from forming on your glazed delicacies, immediately store them in a refrigerator at 4°C when you take them out of the freezer and keep them in there for at least hours.

Leave it to the Japanese to come up with a beautiful and simple alternative to the high-gloss tempered chocolate coating that so many of us envy but doubt we can pull off without an industrial tempering machine. This glaze produces a very satisfying sheen, albeit without the “snap” of a true chocolate glaze.

One of hundreds of delicious recipes from Dr. Just microwave then pour for a super glossy, mirror -like finish without any hassle. For the chocolate glaze, add the cream, sugar, cocoa powder and 150ml (5fl oz) water to a small saucepan and heat gently until the sugar is fully dissolved.

Keep stirring during heating. Whip the coconut fat to stiff peaks then fold it into the chocolate mixture. Portion the mousse into the silicone molds or a cake ring lined with acetate cake strips for easy removal.

Refrigerate or freeze the mousse until you prepare the mirror glaze recipe then glaze as shown in the video. While we may think using a mirror glaze is a new technique or decoration, traditional pastry chefs have been doing mirror glazed for decades. It’s an old-school french technique that has been in practice for about years. For the product to perform best, mask the cake in a layer of buttercream prior to refrigerating.

Place your chilled cake on a wire rack over a tray to catch the excess glaze. For an inch cake, pour approximately 200ml of the glaze straight from the bottle, starting in the centre of. Sieve the cocoa powder into a large.

A thick, shiny glaze is poured over a perfectly white cake, only to harden into a mirror -like reflective smooth shell. It’s just about the coolest thing since cauliflower crust or avocado toast (in our opinion), but way more difficult to pull off.

Mirror cakes are glossy and gorgeous.