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CHOCOLATE MIRROR GLAZE WITH GELATIN SHEETS SKIN

In a small bowl, dissolve the gelatin in 60g (1⁄4 cup) of cold water. In a medium pot, bring sugar and heavy cream to a boil over medium heat, stirring until the sugar dissolves. Add a silky … From ģ/5 (77) Total Time 30 mins Category Dessert Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F. Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color.Pour the glaze through a fine sieve if there are any lumps or air bubbles.

This will ensure your glaze doesn't become aerated. Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze.Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth. Remove the pot from the heat and stir in the bloomed gelatin. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Stir gently to ensure that the sugar is moistened. Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan.Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.Allow the gelatin to sit until it has absorbed the water. Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top.Swirl them if you'd like, then glaze your cake! When you are ready to use the glaze, make sure each one is around 90-96☏, then pour the colored glazes back into one container.

CHOCOLATE MIRROR GLAZE WITH GELATIN SHEETS SKIN

Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.

Separate the glaze into different containers and color them to your desire.

A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. If there are still bubbles, continue to sieve back and forth.

Sieve the mix into a large jug or vertical container to remove any excess bubbles.

It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.

Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.

Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.

Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.

Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.

You can save this and use it for future pours. Use a stand or cooling rack to position the entremet and collect the excess below. When the glacage has cooled to 90☏ (32☌), it is ready to pour over your entremets. For the same reason, strain the glacage through a sieve to remove any stray particles. Be careful not to introduce too many bubbles since every minor imperfection will show on the surface.

Using an immersion blender (or poured into a blender), process until it is very smooth. Let the mixture sit for a few minutes until the chocolate is fully melted. Place the chocolate in a bowl and pour the hot liquid over it. Stir in the vanilla and bloomed gelatin until it is fully dissolved. Bring it just to a boil and turn off the heat. Heat the water, sugar, and condensed milk in a saucepan. This is quite a bit of gelatin so rather than sprinkling it on top of cold water, quickly stir them together. If making a dark chocolate glacage, you may wish to add about 100 grams of cocoa powder, which will give a darker color and richer chocolate flavor. 38 grams powdered gelatin (yes, it's quite a large amount).400 grams condensed milk (14 ounces, 1 3/4 cups).600 grams sugar (21 ounces, 2 2/3 cups).400 grams water (14 ounces, 1 3/4 cups).700 grams chocolate, white or dark (24.5 ounces).You can halve or quarter the recipe for a smaller yield. 200-bloom gelatin Immersion blender Sieve to filter the glaze Kitchen scale Instant thermometer Ingredients