Dark Chocolate Mirror Glaze

Serves	Total Time
8 inch cake	30 minutes

Ingredients

• 206 g granulated sugar
• 142 g heavy cream
• 12 g gelatin, powdered
• 60 g cold water
• 148 g room temperature water
• 71 g unsweetened cocoa powder

Cookware

• 1 medium pot
• 1 bowl
• 1 spatula
• 1 heatproof bowl

Instructions

Step 1

In a medium pot, bring granulated sugar and heavy cream to a boil over medium heat, stirring until the sugar dissolves.

Step 2

In a small bowl, dissolve the gelatin, powdered in 60 g (1/4 cup) of cold water.

Step 3

In a bowl, combine the 148 g (2/3 cups) room temperature water with the unsweetened cocoa powder, stirring with a spatula until it becomes a uniform paste.

Step 4

Stir the bloomed gelatin into the cream-sugar mixture until dissolved, then stir in the cocoa powder paste until combined. Remove the pot from the heat, and pour the glaze mixture through a mesh strainer over a heatproof bowl to remove any clumps of undissolved cocoa powder. Emulsify the mixture with a hand blender to remove any lumps, until smooth.

Step 5

Cover and chill in the fridge overnight to set, until ready to use.

Step 6

When you’re ready to glaze your cake, remove the glaze from the fridge and heat in the microwave until it’s exactly 86 to 95°F (30 to 35°C), so it’s liquid and pourable and will give your cake a shiny, uniform finish. If it looks like it’s slightly separated, use a hand blender to blitz it together. Make sure to tap the container a bit so that the bubbles from blending go away.

Source

• Dominique Ansel

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