Once I saw on TV how confectioners decorated cakes with incredible glossy icing that reflected their appearance — it was a glazage: chocolate mirror icing for a cake. Spectacular glossy coating has become very fashionable today - it simply attracts the eye. And I decided to try to make the same mirror glaze at home: with the taste of chocolate. The result exceeded all my expectations. Try it and you.
- gelatin - 8 grams;
- sugar - 250 grams;
- cocoa powder - 80 grams;
- cream 33% - 80 milliliters;
- water - 150 milliliters;
- black chocolate - 50 grams;
Chocolate mirror icing for the cake. Step by step recipe
- Soak gelatin in water according to package directions. But if you do not have instructions: pour dry gelatin with cold boiled water (with the calculation of 1 tablespoon of gelatin in half a glass of water) and leave it for 1 hour to swell. If you have instant gelatin, then it will swell in 25-30 minutes.
- Then put gelatin in a water bath for complete dissolution, stirring occasionally. After 10 minutes, it will dissolve.
Tip. It is very important not to let the gelatin boil, because at 100 degrees collagen protein is destroyed. And such gelatin loses its gelling properties. This process is irreversible and such gelatin can no longer be used for cooking.
- After complete dissolution, the gelatin liquid needs to be slightly cooled, approximately to 50-60 degrees. And now the gelatin is completely ready for further use.
It is equally important not to freeze gelatin: that is, you can not put it in the freezer. When freezing, gelatin crystallizes and during thawing will delaminate. Which is also unacceptable for cooking using gelatin.
- Pour sugar and cocoa into a separate pan, mix everything thoroughly. Then we add cream and water alternately.
- We put the mixture for the future chocolate glaze on the stove and, constantly stirring, bring to a boil. It is very important to constantly interfere with the whisk, because the glaze burns quickly.
- Remove the chocolate mixture from the fire and add the crushed black bitter chocolate to it in advance.
- When the chocolate icing cools down a bit, make it “mirror”, that is, add soaked gelatin. Once again, everything needs to be mixed.
- Filter the finished chocolate glaze through a strainer and cool to room temperature.
You can use this chocolate mirror glaze for any cakes. To do this, you need to put the finished cake on a wire rack and slowly pour it with homemade chocolate mirror glaze, evenly distributing it over the entire surface of the cake.
Very important detail: the cake should be well chilled. The icing that flows through the grate can be filtered once again through a strainer and again covered with a cake. The finished cake in chocolate mirror glaze should be put in the refrigerator for 2 hours. Transfer from the grill to a dish or cake stand with a quick, sharp and clear movement.
Chocolate mirror icing is suitable for cakes such as "Bird's milk", "Danielle." I like to cook mousse cakes and cover them with different types of mirror glaze. White icing is excellent if, in the recipe, cocoa is replaced by milk powder, and dark bitter chocolate is replaced by white. If you want to surprise guests and treat your family with something new and unusual, decorate your product with chocolate mirror glaze. There will be no limit to surprise and delight. Glossy mirror glaze can be of different colors, which are achieved using food colors, but there are also some changes in the recipe: for example, add condensed milk, glucose syrup and others. A combination of different colors of glaze on one cake looks very beautiful, spectacular and unusual, decorating with a pastry bag, combination with different powders and even candied fresh flowers: the image of which in the glaze is especially captivating.
Even if you are a beginner pastry chef, with the help of the secrets that you will find on our site “I love to cook,” your dishes will be able to compete with the best chefs in fashionable restaurants. And be sure to try the most delicious cream for the cake and the TOP-4 recipe for a simple butter cream for the cake.