chocolate_mirror_glaze
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chocolate_mirror_glaze [2023/07/30 14:01] jforbes |
chocolate_mirror_glaze [2024/05/25 01:25] (current) jforbes |
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| - | ===== Ingredients ===== | + | A chocolate mirror glaze is a glossy, beautiful coating perfect for cakes and pastries. Here's a recipe to create a stunning chocolate mirror glaze: |
| - | === GELATINE FOR GLAZE === | + | ===== Ingredients: |
| - | * 2 1/2 tbsp water (just cold tap water) | + | * Gelatin: 12 grams (about 4 sheets or 2 tablespoons of powdered gelatin) |
| - | * 4 tsp gelatin | + | * Water: 60 grams (for the gelatin) + 150 grams (for the sugar syrup) |
| + | * Granulated Sugar: 300 grams | ||
| + | * Sweetened Condensed Milk: 200 grams | ||
| + | * Dark Chocolate: 300 grams (at least 60% cocoa) | ||
| + | * Cocoa Powder: 100 grams | ||
| + | * Heavy Cream: 150 grams | ||
| - | === MIRROR GLAZE === | ||
| - | * 2/3 cup water | + | ===== Instructions: |
| - | * 2/3 cup cream , pure / regular whipping cream, better than thickened/ | + | |
| - | * 1 cup cocoa powder , unsweetened, | + | |
| - | * 1 cup + 2 tbsp white sugar , caster/ | + | |
| - | ===== Instructions ===== | + | ==== Prepare Gelatin: |
| + | - If using gelatin sheets, soak them in cold water for about 5-10 minutes until soft. If using powdered gelatin, sprinkle it over 60 grams of water and let it bloom for about 5-10 minutes. | ||
| + | - Make the Sugar Syrup: | ||
| + | - In a medium saucepan, combine 150 grams of water, granulated sugar, and sweetened condensed milk. Heat the mixture over medium heat, stirring occasionally until it just starts to boil. | ||
| + | - Add Gelatin: | ||
| + | - Remove the saucepan from heat and add the softened gelatin (squeeze out excess water if using sheets) or the bloomed powdered gelatin. Stir until the gelatin is completely dissolved. | ||
| + | - Incorporate Chocolate and Cocoa: | ||
| + | - Place the dark chocolate (chopped into small pieces if in a solid bar) and cocoa powder in a large bowl. Pour the hot mixture over the chocolate and cocoa. Let it sit for a minute to melt the chocolate. | ||
| + | - Blend the Mixture: | ||
| + | - Use an immersion blender to blend the mixture until smooth. Be careful to avoid incorporating air bubbles as they can affect the smoothness of the glaze. | ||
| + | - Strain and Cool: | ||
| + | - Strain the glaze through a fine-mesh sieve to remove any lumps or air bubbles. Allow the glaze to cool to about 30-32°C (86-90°F), which is the ideal pouring temperature. | ||
| + | - Glaze the Cake: | ||
| + | - Ensure your cake is completely smooth and chilled. Place the cake on a wire rack over a baking sheet to catch excess glaze. Pour the glaze over the center of the cake, allowing it to flow evenly over the sides. Use a spatula to gently help spread the glaze if necessary. | ||
| - | - Bloom gelatine: Place water in a small bowl. Then sprinkle gelatine across surface, mix just so all the powder is wet. Leave for 5 minutes – it will become like a rubber consistency. (This is called " | + | ==== Set and Serve: ==== |
| - | - Whisk cocoa and water: Place cocoa and water in a medium saucepan then mix until virtually lump-free. It will be like a paste. | + | |
| - | - Add cream and sugar: Add a splash of cream to cocoa mix and stir. It will loosen up. Add remaining cream and sugar, then GENTLY continue to mix to combine. Do not mix vigorously and do not use a whisk (Note 7). | + | |
| - | - Bring glaze to boil: Turn stove onto medium high heat. As soon as it comes to the boil, remove from the stove. | + | |
| - | - Dissolve gelatine: Add gelatine lump, then GENTLY stir until it dissolves and you have a smooth glossy glaze. (There may be some white foam, that's ok.) | + | |
| - | - COOL & STRAIN MIRROR GLAZE: | + | |
| - | - First straining: Using a shallow bowl and small fine mesh strainer, strain the glaze into a bowl. Pour and position the strainer so the glaze falls the smallest distance possible. If you pour from a height, this creates bubbles | + | |
| - | - Bubble check: Twist the bowl back and forth between your hands rapidly. This will make any bubbles rise and gather in the centr. If you see bubbles, see "Note 8: Bubble Troubleshooting" | + | |
| - | - Cool glaze: Cover with cling wrap, pressing the cling wrap onto the surface of the glaze to prevent a skin from forming. Cool on the counter for 2 hours until it reaches 30°C/ | + | |
| - | - Second straining: Just before pouring over the cake, strain the glaze into a jug. As before, tilt the jug and strainer as you pour the glaze in to minimize the distance the glaze falls. | + | |
| - | === GLAZING === | + | * Let the glaze set for a few minutes before transferring the cake to a serving plate. Refrigerate until ready to serve. |
| - | - Transfer cake to rack: Remove cake from fridge, transfer onto a rack. | + | **Tips:** |
| - | | + | |
| - | - Pour over mirror glaze: Starting at the center of the cake, pour the glaze on, moving in an expanding spiral motion gradually towards | + | |
| - | | + | |
| - | - Transfer cake to platter: Before the mirror glaze sets (takes ~10 minutes), move the cake to a cake platter (Note 9 again for my cake-shifting method). | + | |
| - | - Fix blemishes – Use excess | + | **Storage:** If not using immediately, the glaze can be stored |
chocolate_mirror_glaze.1690740066.txt.gz · Last modified: 2023/07/30 14:01 by jforbes