For the glaze boil the water sugar and condensed milk in a pot for 1 minute then remove from heat.
Chocolate mirror glaze recipe with gelatin sheets.
Adding a little light corn syrup karo syrup makes the chocolate mirror glaze extra shiny and stunning.
Remove from the heat.
Bloom the gelatin sheets in 8 cups 2 liters of cold water for 5 minutes then wring the gelatin sheets of excess water and mix into the sugar mixture.
This recipe should make enough to glaze at least a dozen 10 inch entremets.
It sets nicely over layers of biscuit chocolate mousse and rum syrup and keeps decorative swiss meringues in place for a truly decadent treat.
Chef dominique ansel s chocolate cake recipe is the perfect canvas for this dark chocolate mirror glaze.
Store glaze in the fridge in an airtight container for up to 1 week.
This chocolate mirror glaze is made with semi sweet chocolate water sugar sweetened condensed milk unsweetened cocoa powder gelatin and a secret ingredient light corn syrup.
Note that it will take quite some time to cool to pourable temperature up to 2 hours so you might want to make the glacage in advance.
Chocolate mirror glaze is a shiny coating made from chocolate cocoa powder sweetened condensed milk and gelatin.
Bloom the gelatin in 8 cups 2 liters of cold water for 5 minutes then wring the gelatin sheets of excess water and mix into the sugar mixture.
Gel food coloring gelatin sheets sugar glaze heavy cream and 10 more mirror cake glaze carina stewart water water gelatin powder sweetened condensed milk white chocolate chips and 3 more.
500g enough to glaze an 8 inch cake.
You can use dark chocolate for chocolate glacage or white chocolate for white or colored glacage.
Chocolate mirror glaze is so beautiful and shiny.
It always makes a fabulous impression and is the perfect topping for a chocolate dessert.
A mirror glaze cake is when a shiny glaze made of chocolate sweetened condensed milk and gelatin is poured over a frozen cake and it has a super shiny appearance like a mirror.
Add 50 grams 2 oz of chopped dark chocolate stir to melt add the strained gelatin stir until smooth and strain.
For those without easy access to gelatin sheets i used 6g same amount the recipe calls for granulated gelatin dissolved in 20ml since 3g of sheet gelatin absorbs 10ml of liquid cold water.
Hi just a quick update success.