How do you make chocolate mirror glaze?
Achieving a perfectly smooth, ultra-glossy chocolate mirror glaze is the dream of anyone who loves to make their desserts look their best. This elegant finish, often admired in professional bakeries, can sometimes seem tricky to recreate at home. However, with the right ingredients and a few key techniques, making a mirror glaze worthy of the finest display cases becomes a breeze.
In this article, you’ll learn how to make a flawless chocolate mirror glaze without any stress, which ingredients to use, and—most importantly—the essential tips for achieving that impeccable finish that will make all the difference in your desserts and cakes.
Want an ultra-shiny mirror glaze?
Mirror glaze is very trendy: guaranteed to impress!
To achieve this very smooth, reflective finish, ideal for desserts and birthday cakes, you will need:
- 150g of granulated sugar
- 150 g Sainte Lucie glucose syrup
- 80g of water
- 100 g heavy cream
- 150 g of chocolate (dark, milk, etc.)
- 9 g of Sainte Lucie gelatin (powder or sheets)
Soak the gelatin in a large bowl of cold water (if you’re using powdered gelatin, add six times its weight in water—no more!).
Steps:
- Pour the water, sugar, and glucose into a saucepan and bring to a boil at 103°C.
- In a tall container, such as a measuring bowl, combine the chocolate (unmelted), the cream, and the drained gelatin.
- Pour the hot syrup over the chocolate and blend with an immersion blender, trying not to incorporate any air.
- Monitor the temperature and use your chocolate glaze at 35°C.
Tip: for a plant-based version, you can replace the gelatin withagar agar (1g).
Some ideas for customizing your frosting
Chocolate frosting lends itself to many simple and fun variations:
- Decorate cupcakes
Classic chocolate icing works very well as a topping.
Just be careful when applying it: a small spatula or piping bag will work wonders.
- Playing with textures
Add textures for an even more appetizing look:
- chopped hazelnuts
- praline
- chocolate shavings
