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 most recently have some time, I had been surfing on the internet yesterday. In need of fresh, interesting tips, inspirational recipes that We have never used before, to delight my loved ones with. Searching for a while unfortunately couldn’t come across any interesting stuff. Just before I thought to give up on it, I found this fabulous and easy treat by accident at Suncakemom. It looked so yummy on its pic, it required urgent actions.

It was simple enough to imagine how it’s created, its taste and just how much my husband will love it. Actually, it is rather easy to impress the guy when it comes to treats. Anyway, I visited the page and simply followed the step-by-step instuctions which were accompanied by wonderful images of the method. It just makes life quite easy. I could suppose it is a bit of a effort to shoot pics in the middle of cooking in the kitchen as you may normally have sticky hands therefore i really appreciate the commitment she placed in to make this post .

That being said I am empowered presenting my very own dishes similarly. Many thanks the thought.

I was fine tuning the main formula to make it for the taste of my loved ones. I’ve got to mention it had been a great outcome. They loved the flavor, the consistency and enjoyed having a delicacy such as this in the middle of a lively workweek. They quite simply asked for even more, many more. Thus the next occasion I am not going to make the same miscalculation. I’m going to multiply the quantity .

The Mirror Glaze Recipe is provided by SunCakeMom

Gelatine

We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.

Chocolate

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.

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