TWO Shiny Mirror Glaze Recipe and Method Cocoa Base Glaze Chocolate Base Glaze Entremet Glaze

sweetened condensed milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Coconut cream provides a creamy texture with fewer calories.

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Semi-sweet chocolate is more affordable and still melts well.

corn syrup

🥗Healthier: honey

💰Cheaper: simple syrup

Simple syrup is easy to make and cheaper than corn syrup.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative to gelatin.

Prepare 3 teaspoons of gelatin and mix with 3 tablespoons of cold water; set aside to bloom.

Measure 75g of cold water and 145g of cream.

In a saucepan, combine 210g of sugar and 70g of cocoa powder with the cold water and cream; bring to a boil while stirring continuously.

Keep stirring for two minutes while boiling, then take off heat and add the bloomed gelatin; stir well until fully melted and combined.

Strain the mixture to remove bubbles and let it cool to 35°C/95°F or lukewarm before using.

For the second glaze, mix 3 tablespoons of cold water with 3 teaspoons of gelatin and let it sit for 1-2 minutes.

Combine 70g of sweetened condensed milk with 100g of white chocolate and the gelatin mixture; set aside.

Add 50mL of water to 100mL of glucose syrup and 100g of sugar; stir over low-medium heat to dissolve the sugar.

Bring the mixture to a boil until the temperature reaches 103°C/217°F.

Immediately add this hot mixture to the chocolate mixture and blend with an immersion blender.

Optional: Add white food gel color for more intense colors; blend well with the immersion blender.

Cool the glaze and use it between 32°C - 35°C (89°F - 95°F).

Add lime flavoring and lime gel color if desired; in this case, only red gel color was added.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens