Chocolate Mirror Glaze Recipe
Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!
As I lately have a little time, I had been searching on the web last week. Looking for new, interesting tips, inspiring recipes that I’ve never used before, to surprise my loved ones with. Searching for a while but could not come across too many interesting things. Right before I wanted to give up on it, I stumbled on this scrumptious and simple dessert simply by luck on Suncakemom. The dessert looked so tempting
on its pic, that called for quick actions.
It absolutely was easy to imagine just how it is made, how it tastes and how much my husband will probably want it. Actually, it is extremely easy to delight the guy in terms of desserts. Yes, I’m a blessed one. Or possibly he is.Anyway, I got into the site and then used the step-by-step instuctions that have been coupled with wonderful photos of the method. It really makes life much easier. I could suppose it is a slight hassle to shoot snap shots in the midst of cooking in the kitchen as you most often have sticky hands and so i sincerely appreciate the commitment she devote for making this blogpost .
That being said I’m encouraged presenting my very own recipes in a similar fashion. Many thanks the thought.
I was tweaking the original formula create it for the taste of my loved ones. I have to say it had been an incredible outcome. They loved the flavour, the consistency and enjoyed having a treat such as this in the midst of a stressful workweek. They basically requested more, more and more. Thus next time I am not going to make the same miscalculation. I’m going to multiply the amount .
Many Thanks to suncakemom for the tasty Chocolate Mirror Glaze.
We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.
Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.
Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.
Dissolve the rubbery gelatine and add any additional sweetener if required.
Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.
Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.
Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.