Decorations

Cocoa Mirror Glaze

Name: Cocoa Mirror Glaze
Prep time: 10 min
Yield: 4320 g
Ingredients: 560 g Water; 1680 g Caster sugar; 560 g Cocoa powder; 400 g Masse gélatine; 1120 g Thick cream 30%

Ingredients

Target weight (g)

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Waterg

Caster sugarg

Cocoa powderg

Masse gélatineg

Thick cream 30%g

Total4320 g

Preparation steps

1
Bloom gelatin.
2
Boil water, sugar and cream together.
3
Add cocoa powder, whisk until smooth.
4
Add gelatin, stir to dissolve.
5
Blend with immersion blender (avoid air bubbles).
6
Use at 30-35°C on frozen entremets.
7
Let excess drip off. Chill to set.

Nutritional values

Per 100g

Calories

287.4 kcal

Protein

3.5 g

Carbs

45.4 g

Sugars

44.0 g

Fat

10.6 g

Saturated fat

6.6 g

Fibre

4.7 g

Salt

0.0 g

Allergens

Milk

Other recipes in the same category

Buttercream Flocage (Velvet Spray)Neutral Glaze (Clear Mirror Glaze)Royal Icing White Chocolate Mirror Glaze Coconut Rocher Coating

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