Dark Chocolate Mirror Glaze

INGREDIENTS

  • 75 g Water
  • 150 g Sugar Breakfast
  • 150 g Liquid Glucose
  • 100 g Condensed Milk
  • 12 g Gelatin
  • 60 g Water chilled
  • 150 g Dark Couverture 64%

COOKING INSTRUCTIONS

  • Step 1
    Bloom gelatin with chilled water. In a saucepan boil sugar and water.
  • Step 2
    Once the sugar dissolves add liquid glucose and cook till 105°C.
  • Step 3
    Take off from heat and add condensed milk.
  • Step 4
    Add dark couverture and gelatin bloomed to it.
  • Step 5
    Blend the glaze till nice shinny. Avoid bubbles.
  • Step 6
    Use at 31°C on frozen Cake.