Chocolate Mirror Glaze
The mirror glaze is something to behold on a cake. This glaze is so shiny, that it becomes mirror like. Reflecting back to you the light around you. Look close enough and you will see your own reflection.
The mirror glaze is very close to a ganache, but not quite. The ganache is simply heated heavy cream poured over chocolate. When warm, ganache is then poured over the cake as a glaze.
Instead of hot heavy cream to melt the chocolate, the mirror glaze needs a hot syrup to melt the chocolate. This syrup consist of sweetened condensed milk, corn syrup and sugar, cooked until just under boiling.
Picking Your Chocolate
Which Chocolate is For Me ?
I have my favorite chocolate brands that I like to work with. Especially those with a high cocoa butter content.
The ones that do , will tell you on their packaging their percentage of cocoa butter content.
But if all you have access to are the chocolates found in the grocery aisle, go ahead a get it.
I must add, all chocolates are not equal, however. Most chocolates found in the grocery store lack the cocoa butter content that makes the chocolate so rich in the first place. When you read some labels, I promise you will find a lot of the cocoa butter has been replaced with palm kernel oils.
Let's Talk About the Glazing
Yields 4 cups
1. Bloom and clarify the gelatin in 2 ounces of the water.
In a medium saucepan, add the sugar, corn syrup and remaining water. On medium heat, heat just until under the boiling point.
Remove from the stove and add the condensed milk. Stir to combine.
Add the bloomed gelatin and stir.
Pour the contents over the chocolate, and allow to just sit for one minute. Stir until completely blended. Strain through a strainer if necessary.
Allow the glaze to cool down to 90° F, before using it for glazing.