Mirror Glaze


50g water
150g glucose
390g sugar
260g heavy cream
120g gelatin mass
135g cocoa powder
100g condensed milk
100g neutral glaze


1. Combine water, sugar, glucose syrup and cream and heat to 103°C.
2. Sift cocoa powder into sugar mixture around 90°C
3. Add gelatin mass at 60°C.
4. Stir in condensed milk, and neutral glaze.
5. Hand blend, and refrigerate overnight.
6. Use at 38°C

For set up and more detailed notes on glazing, see previous post.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s