MIRROR GLAZE 2.0
Mirror glaze for modern cakes
Difficulty level
Mirror glaze for modern cakes
Ingredients
| water - for gelatine mass - lukewarm | g 150 |
| gelatin powder or sheets 200 bloom | g 22 |
| water - for sugar syrup | g 132 |
| caster sugar | g 300 |
| GLUCOSIO - for sugar syrup | g 300 |
| sweetened condensed milk | g 200 |
| SINFONIA CIOCCOLATO FONDENTE 56% | g 250 |
| SINFONIA GIANDUIA FONDENTE | g 250 |
| SINFONIA CIOCCOLATO LATTE 38% | g 250 |
| SINFONIA NOCCIOLATO BIANCO | g 250 |
| SINFONIA CIOCCOLATO BIANCO | g 250 |
Preparation
It is possible to make the glazes using any type of chocolate
MIx gelatin with the water and leave to set.
Bring water, sugar and glucose to 103°C.
Add gelatine mass and condensed milk and blend.
While blending add the chocolate.
Store in the fridge up to 7 days.
Warm up between 35-40°C before use.
