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.
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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.)
115g simple syrup
40g corn syrup
375g pâte à glacer brune
Make a simple syrup by bringing to a boil 55g of water with 60g of sugar.
Boil cream, simple syrup and corn syrup.
Pour over chopped dark chocolate and pâte à glacer brune.
Let sit for a couple of minutes for the chocolate to melt.
Using a handheld mixer, emulsify the chocolate glaze until it is smooth and glossy, being careful not to incorporate bubbles.
Cover with plastic film (directly on glaze) and poke a digital thermometer through it.
If using on a frozen cake or mousse use the chocolate glaze at 40°C.
If the cake or pastry is room temperature, use the glaze at 25°C.