Hi guys, welcome back to my channel! I’m Brittnee
and today I’m going to show you how to make a chocolate mirror glaze.
Mirror glaze is also known as glaçage,
which is a French word that means icing, frosting, or glaze used to cover a cake.
In today’s video I’ll show you how to make the glaçage as well as pour it over the cake. So,
let’s get started by going over our list of ingredients and supplies that you’ll need.
And just a reminder, I always link all the supplies that I use
in the description box down below.
So you’ll want to grab… A fine metal sieve or sifter
A thermometer, mine is laser An immersion, or stick, blender
A nice pitcher or container for pouring, this one came with my immersion blender
A large offset spatula And a sheet tray, piece of parchment paper,
and a cake pan or something smaller than the size of your cake. We’ll use this for the pouring.
Then go ahead and measure the following ingredients into a large pot…
11 oz of heavy cream 6.25 oz of water
13 oz of sugar And 3.5 oz of glucose
Sift 5.25 ounces of cocoa powder. I’m using Hershey’s dark chocolate. With
dark chocolate cocoa the glaçage ends up looking almost black,
if you want a dark brown look you can use regular cocoa powder.
And then sprinkle 2 envelopes of gelatin into 1/2 cup cold water.
First you’ll heat your cream and glucose mixture over medium heat up to about 210º
Once the mixture is boiling and it’s around 210º you can add the sifted cocoa
and stir it until it’s combined.
Continue heating this mixture until it’s boiling.
Once the mixture’s boiling, remove it from the heat. And when the mix
is cool to around 150º Fahrenheit, add in the bloomed gelatin and stir it until it’s smooth.
Now you’re going to blend your mixture with the stick blender to make sure it’s nice and smooth.
And just in case there’s any little bits left, you’re going to
pour it through a sieve. And usually by the time you’re done blending and sifting it
it’s about ready to pour. You want it to be between 100 - 90 degrees.
So before you pour you want to make sure your assembled cake has a really smooth crumb coat
over it and has been chilling in the fridge for at least a couple of hours to make sure
it’s about as cool as it’s going to get. Or you can also use a frozen mousse cake for glazing.
Your cake should also have a board on the bottom for structure.
And go ahead and set it up on something that is narrower than the cake.
Alright, so by the time you do all the blending and sifting
the glaçage is usually pretty close, but right now it’s about 112º and it might be
warmer underneath and it looks pretty thin. You don’t want it to be too thin when you pour it.
Also, I got this really full,
so I’m going to pour out just a little bit before I pour to make it easier.
That’ll help get me started without spilling.
So just need to wait for this to cool down a little bit, still at 112º.
Alright, the glaçage is now at about 105º. So I’m just going to pour it! I start kind of along the
edges so that it goes all the way over. I want to make sure it’s covering all the way to the bottom.
Now you’ll notice that before my chocolate glaçage started to set up,
I applied a nice golden spider web effect to it.
That will be covered in my next video. So stick around if you want to learn how to do that.
Now once the drips have slowed you can just use a knife to cut them off.
Now I don’t like to move the cake immediately to the final plate, I like to put it in the fridge
with the edges free so they can set up. Because it makes it easier to move without accidentally
hitting it or bumping it. I’m going to transfer it to another clean cake pan and carefully put
it in the fridge for at least an hour to set up before I move it to the final cake stand.
Alright, here is our very shiny dark chocolate mirror glazed cake…
Don’t forget to click the link in the description box down below to download
all the recipes you’ll need to make this cake. If you found this video helpful, please let me know
by giving it a like down below. And if you haven’t subscribed to my channel yet…today’s the day!
And if you’d like to learn something else that’s sweet, just click on one
of these thumbnails. Thank you so much for watching today and I will see you soon, bye!