Miroir Chocolat with Glacage

Name: Miroir Chocolat with Glacage
Yield: 15 servings
Cuisine: American
Ingredients: 35 grams Cocoa powder; 80 grams Water; 65 grams Double cream; 90 grams Granulated sugar; 3 grams Gelatin sheet; 1 Water for the gelatin sheet; 4 grams Powdered gelatin; 15 grams Water

cookpad.japan @cookpad_jp

In the recipes of the cook books I have at home various ingredients such as vegetable oil, white chocolate or milk are used but I wanted have a simpler recipe.
Miroir means mirror, by the way.

When pouring glacage liquid the liquid starts to set straight away so move quickly.
If you decorate with something cold such as mousse the glacage will set quickly. Recipe by La Land

In the recipes of the cook books I have at home various ingredients such as vegetable oil, white chocolate or milk are used but I wanted have a simpler recipe.
Miroir means mirror, by the way.

When pouring glacage liquid the liquid starts to set straight away so move quickly.
If you decorate with something cold such as mousse the glacage will set quickly. Recipe by La Land

cookpad.japan @cookpad_jp

In the recipes of the cook books I have at home various ingredients such as vegetable oil, white chocolate or milk are used but I wanted have a simpler recipe.
Miroir means mirror, by the way.

When pouring glacage liquid the liquid starts to set straight away so move quickly.
If you decorate with something cold such as mousse the glacage will set quickly. Recipe by La Land

In the recipes of the cook books I have at home various ingredients such as vegetable oil, white chocolate or milk are used but I wanted have a simpler recipe.
Miroir means mirror, by the way.

When pouring glacage liquid the liquid starts to set straight away so move quickly.
If you decorate with something cold such as mousse the glacage will set quickly. Recipe by La Land

Saved

Ingredients

15 servings

35 gramsCocoa powder
80 gramsWater
65 gramsDouble cream
90 gramsGranulated sugar
3 gramsGelatin sheet
1Water for the gelatin sheet
When using powdered gelatin (refer to steps 18 and 19)
4 gramsPowdered gelatin
15 gramsWater

Saved

Steps

1

Soak the gelatin sheet in water to rehydrate. If you use powdered gelatin put the water for dissolving into a dish and sprinkle the powdered gelatin in to rehydrate it.
2

Put the cocoa powder in a sauce pan and add some water gradually to make a smooth paste.
3

Stir in the double cream and add the sugar. Mix well and put the sauce pan over a medium-low heat.
4

Bring to mixture to the boil and continue to stir. When the mixture bubbles along the sides of the pan, stir. Repeat this until glossy and boiled.
5

Remove the pan from the heat and leave to cool for 7 to 8 minutes until the outside of the pan is warm to the touch. Ideally it should be 60°C.
6

Add the gelatin and melt. If you use gelatin sheets squeeze out the excess water before adding.
7

Put the liquid through a fine sieve and leave to cool.
8

After 20 to 25 minutes and when the liquid is a lightly warm to the touch and thick, it is ready. Ideally it should be 30°C.
9

If you leave to cool too long and the liquid is too thick place the dish over a bain-marie to warm up.
10

Make sure that you are not going to stir in air bubbles and mix it until it has an even thickness.
11

Pour the liquid over the cake.
12

Tilt or rotate the cake to cover the surface and sides evenly with the liquid.
13

After pouring the liquid leave the cake to rest or put in the fridge to set. Do not cover with cling film until completely set otherwise the cling film will stick to the cake.
14

I decorated a gateau chocolat with glacage. It is so glossy that you can see the reflection of the curtain behind the cake.
15

Refer tofor gateau chocolat andfor chocolate roses.
https://cookpad.wasmer.app/us/recipes/144274-decorative-chocolate-roses
https://cookpad.wasmer.app/us/recipes/144272-melt-in-your-mouth-gateau-au-chocolate

Decorative Chocolate Roses
16

If you decorate a soft sponge cake with glacage coat the cake with whipped cream beforehand otherwise the sponge will absorb the glacage.
17

If you decorate a firm type of cake such as gateau chocolat or butter cake you don't need to coat the cake with whipped cream beforehand.