====== Chocolate Mirror Glaze ======


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:

===== Ingredients: =====

  * Gelatin: 12 grams (about 4 sheets or 2 tablespoons of powdered 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


===== 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.

==== Set and Serve: ====

  * Let the glaze set for a few minutes before transferring the cake to a serving plate. Refrigerate until ready to serve.

**Tips:**
  * Temperature: Ensure the glaze is at the correct temperature when pouring to achieve a smooth finish.
  * Cake Preparation: For best results, use a frozen or very chilled cake. This helps the glaze set quickly and evenly.


**Storage:** If not using immediately, the glaze can be stored in the refrigerator. Reheat gently to the right temperature before using.