super shinny glaze
Chocolate Mirror glaze Recipe
Description
This recipe guides you through creating a stunning, super shiny cocoa mirror glaze, perfect for giving your desserts a professional, glossy finish. The glaze is made with rich ingredients like cocoa powder, whipping cream, and glucose syrup, combined with homemade inverted sugar and gelatin for that smooth, reflective surface. The addition of sunflower oil enhances the glaze's shine, making it an eye-catching feature on cakes, pastries, or any dessert that deserves an elegant touch.
Ingredients
Inverted Sugar
Cocoa Mirror Glaze
Instructions
Video
Inverted Sugar
- Combine 180g of water, 5g of white wine vinegar, and 230g of caster sugar.
- Mix until the sugar dissolves, then cook on medium heat until the mixture reaches 114°C.
- Remove any foam, cover with cling film, and store in a cool, dry place for up to 3 months.
Cocoa Mirror Glaze
- Mix 190g of whipping cream, 40g of inverted sugar, 100g of glucose syrup, and 70g of cocoa powder. Warm slightly and set aside.
- Hydrate 16g of gelatin in ice-cold water.
- Boil 100g of water with 260g of caster sugar, then combine with the cocoa mixture and bring to a boil again.
- Squeeze the gelatin to remove excess water, then add to the mixture with 20g of sunflower oil.
- Blitz for four minutes, cover with cling film, and chill for 24 hours in the fridge.
- After 24 hours, warm the glaze to 25-30°C, depending on your desired thickness.
- Pour over a frozen cake and defrost in the fridge.
