The glaze that I’m going to show you today is one of those that amaze with its ultra-glossy effect despite the use of simple ingredients.
The only point to be very careful is the right napage point that is obtained after a few minutes of boiling (spoon test)
Soft Cocoa Mirror Glaze
April 17, 2020
Category Mirror glaze Recipe
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
- 15 g 200 Bloom Gelatin
- 75 g Water (for the Gelatine)
- 300 g Water
- 385 g Sugar
- 122 g Unsweetened Cocoa Powder
- 255 g Single Cream 35%
Instructions
- Bloom the gelatine in cold water (75 g).
- Mix water, cream, sugar and cocoa in a saucepan on the stove and stir with a whisk.
- Bring to a boil and cook for a few minutes; to test if the glaze quality (or nappage) is right dip a spoon into the glaze coating: if it does not slip away you have the right glaze consistency.
- Let cool to 60°C and add the hydrated gelatine, then mix with an immersion blender.
- Let it chill in the fridge for a few hours.
- The pouring temperature of this mirror glaze is about 35°C and it has to be blended with an open head hand blender (e.g. Bamix). The dessert must be frozen and demoulded just before you glaze it to avoid frost formation on the surface.
- Have a nice dessert!
Recipe:
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