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Dark Chocolate Miroir Glaze Recipe

Miroir, a dark chocolate glaze you can actually see your reflection in! Perfectly balanced rich chocolate glaze to pour over layered cakes, mousse and doughnuts.

Donut dipped in dark chocolate glaze, chocolate glaze drip

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The key to mastering the art of chocolate is time and temperature. You can’t rush chocolate and it waits for no one! Chocolate crystalizes at specific temperatures, so a digital thermometer is a must if you want to obtain the proper texture and mouthfeel. Another key appliance is a handheld mixer. Chocolate is composed of cocoa butter, so when adding any liquids, it’s important that you thoroughly emulsify it (like making a mayonnaise or salad dressing.)


Ingredients


190g cream

115g simple syrup

40g corn syrup

75g dark chocolate pistoles

375g pâte à glacer brune

Directions

  1. Make a simple syrup by bringing to a boil 55g of water with 60g of sugar.

  2. Boil cream, simple syrup and corn syrup.

  3. Pour over chopped dark chocolate and pâte à glacer brune.

  4. Let sit for a couple of minutes for the chocolate to melt.

  5. Using a handheld mixer, emulsify the chocolate glaze until it is smooth and glossy, being careful not to incorporate bubbles.

  6. Cover with plastic film (directly on glaze) and poke a digital thermometer through it.

  7. If using on a frozen cake or mousse use the chocolate glaze at 40°C.

  8. If the cake or pastry is room temperature, use the glaze at 25°C.

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