INGREDIENTS
Chocolate Mirror Glaze
-15g of gelatin sheets
-45g of dark chocolate (rich with cocoa powder)
-110g of water
-65g of heavy cream
-65g of cocoa powder
-210g of granulated sugar
Steps
1. Soak the gelatin sheets in cold water for 10 minutes until it blooms. Set aside.
2. Place a medium sized sauce pan on the stove and set to medium heat. Add in the water, sugar, cocoa powder and heavy cream. Stir occasionally and wait till it boils.
3. One it boils, remove the sauce pan from the heat and begin adding the dark chocolate. Stir till it has dissolved.
4. Next, remove any excess water from the gelatin sheets by simply squeezing it by your hand. You can also use a sifter to drain it. Then, add it into the sauce pan. Stir until it has dissolved.
5. Then, run the glaze through a sifter, pouring it into a glass bowl (just so the heat would remain in the glaze).
6. Sift the glaze one more time, till no chunks and bubbles are seen. You can sift the mixture one more time if you think the glaze isn't smooth enough.
7. Make sure the glaze's temperature isn't too hot (this might possibly melt the cream on your cake) or too cold (may lose its gloss) before pouring it. It should roughly be 35C/95F (or just warm enough when you touch the bowl).
THEN POUR AWAAAAAAY! After making this, you'll be wanting to glaze everything! Fruits, toasts, cookies, cheesecakes... anything!! :D
FAQ
Can I use gelatin powder?
Yes, gelatin powder can be used - 15g. Just make sure to add it into 115g of water, until it blooms (for 10 minutes). Then sift until smooth!
Can mirror glaze only be used over fondant? Or can it also be used over buttercream?
Mirror glaze can definitely be used on both. Just make sure the temperature isn't too hot (should be approx 35C) or too cold (as this can reduce its glossiness).
What is under the mirror cake?
For this tutorial, I used fondant over a perfectly smooth buttercream.
How would you go about doing a white chocolate mirror glaze?
Can I substitute agar agar powder instead of gelatin?
Yes, you can substitute agar agar. Just remember, 4 sheets of gelatin is equivalent to 4 grams of agar agar. For this recipe, it should approximately be 6-8 grams.
Glaze condition after pouring?
After a while (around 30 mins or so), the texture of the glaze will begin to dry out (try to touch it, it's sticky and 'jelly' like, but will still look shiny. You can definitely transport it even after 15 minutes of glazing!
How can I store left over glaze? Can I freeze to use at a later time?
Do you have an idea how long it can be stored for?
You can store the glaze in the fridge for a week or two, then when you're ready to use it, warm it in the microwave (or in a saucepan on a stove) until it looks glossy again!
Unfortunately where I live, most people don't use measurement by grams so I'm not sure how to judge how much to use. So I was wondering if you have this recipe using the standard American measurement with cups posted anywhere online?
I'd suggest buying a scale. Cups aren't accurate. It's always better to measure your ingredients in grams when making complex pastries.
How many gelatin sheets did you use?
Try and weigh your gelatin sheets till it reaches 15 grams. I used 6 sheets as the size were small. But if you have bigger sheets, use less. Always check the weight!
I hope this section helped you! If you have any other questions, please comment or contact me and I'll try my best to answer!
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xx
ysabel
