Chocolate Mirror Glaze 101
These are three chocolate mirror glaze recipes that will help you perfect your mirror glaze cakes.
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Ingredients
- 30 g Powdered Gelatin (250 Bloom)
- 180 g Cold Water
- 25 g Trimoline
- 58 g Gelatin Mass
- 180 g Double / Heavy Cream
- 90 g Glucose Syrup
- 105 g Water
- 250 g Caster / Granulated Sugar
- 70 g Cocoa Powder
- 50 g Gelatin Mass
- 100 g Condensed Milk
- 150 g White Chocolate
- 75 g Water
- 150 g Caster / Granulated Sugar
- 150 g Glucose Syrup
- Fat Soluble Food Colouring
- 10 g Pectin NH
- 45 g Caster / Granulated Sugar (A)
- 295 g Water
- 285 g Caster / Granulated Sugar (B)
- 70 g Glucose Syrup
- 1/2 g Citric Acid
- Hand Blender
- Digital Thermometer
- Precision Micro Scales
- Trimoline
- Glucose
- Citric Acid
- Gelatin Powder (250 Bloom)
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