#1 Cocoa Glaze #2 Chocolate Glaze
GLAZE #1 Shiny Mirror Glaze made with Cocoa Powder
3 Teaspoons Gelatine + 3 Tablespoons Cold Water
Set aside to bloom
75g Cold Water
145g Cream (any cream)
210g Sugar
70g Cocoa Powder
Bring to a boil while stirring continuously
Keep stirring for two minutes while boiling
Take off heat and add bloomed gelatine
Stir well until fully melted and combined
Strain to remove bubbles
Cool to 35°C/95°F or lukewarm before using Any warmer and it will be too thin!
GLAZE 2: Shiny Mirror Glaze made with Chocolate (I used white chocolate)
3 Tablespoons Cold Water + 3 Teaspoons Gelatine
Let sit 1-2 minutes
70g Sweetened Condensed Milk + 100g White Chocolate
Gelatine mixture
Set aside
Add 50mL Water to 100mL Glucose Syrup
100g Sugar
Stir over low-medium heat to dissolve sugar
Bring to a boil. Let boil until temperature reaches 103C/217F
Immediately add to Chocolate mixture
Blend with an immersion blender
Optional: Add White Food Gel Colour
Adding White Gel results in more intense colours
At this point add any Gel Colour if choice
Blend well with an immersion blender
Cool and use between 32°C - 35°C (89°F - 95°F)
Here I have added Lime Flavouring as well as a Lime Gel Colour
here I chose not to add White Gel
I only added Red