Chocolate Mirror Glaze

Professional Chocolate Mirror Glaze

A mirror glaze (or glaçage miroir) is the hallmark of modern French pastry. Achieving that signature high-gloss finish requires precision in temperature and technique.

📋 Ingredients

Gelatin: 10g (approx. 5-6 sheets or 1.5 tbsp powder)

Water (for blooming): 60ml

Sugar: 150g

Glucose Syrup (or Light Corn Syrup): 150g

Water (for syrup): 75ml

Sweetened Condensed Milk: 100g

Dark Chocolate (60-70% cocoa): 150g (finely chopped)

🔪 Step-by-Step Instructions

1. Bloom the Gelatin

If using powder, sprinkle it over the 60ml of cold water and let it sit for 5-10 minutes.

If using sheets, soak them in a large bowl of ice-cold water until soft, then squeeze out excess water.

2. Prepare the Base

In a tall, narrow heat-proof jug (like a large measuring cup), place the chopped chocolate and condensed milk.

3. Create the Sugar Syrup

In a small saucepan, combine the sugar, glucose syrup, and 75ml of water.

Bring to a boil over medium heat, stirring occasionally until the sugar is dissolved.

Continue boiling until the mixture reaches exactly $103^\circ\text{C}$ ($217^\circ\text{F}$). This temperature is critical for the final set.

4. Combine and Emulsify

Remove the syrup from heat and stir in the bloomed gelatin until dissolved.

Pour the hot mixture over the chocolate and condensed milk. Let it sit for 2 minutes to melt the chocolate.

The Immersion Blender Technique: Insert an immersion blender at an angle into the jug. Keep the head fully submerged to avoid creating air bubbles. Blend until perfectly smooth.

5. Straining and Cooling

Pass the glaze through a fine-mesh sieve into a clean bowl to remove any missed lumps or bubbles.

Cover with plastic wrap "to contact" (pressed directly against the surface) to prevent a skin from forming.

Let it cool until it reaches the working temperature of $32^\circ\text{C}$ to $35^\circ\text{C}$ ($90^\circ\text{F}$ - $95^\circ\text{F}$).

🎂 How to Glaze Like a Pro

Preparation: Your cake/mousse must be frozen solid and perfectly smooth. Any bumps on the cake will show through the glaze.

Setup: Place the frozen cake on a cooling rack set over a baking sheet (to catch the drips).

The Pour: Start from the center and spiral outwards, ensuring the glaze flows over the edges in one continuous motion.

The Set: Let the glaze drip for 5 minutes. Use a palette knife to gently tuck the "drip tails" under the bottom edge of the cake before moving it to a serving plate.

💡 Troubleshooting Tips

Issue

Cause

Fix

Glaze is too thin

Temperature too high ($>35^\circ\text{C}$)

Let it cool for a few more minutes.

Glaze is too thick

Temperature too low ($<30^\circ\text{C}$)

Microwave in 5-second bursts and re-blend.

Air Bubbles

Blender head lifted during emulsification

Tap the jug firmly on the counter or strain again.

Dull Finish

Condensation on the cake

Wipe the frost off the cake surface immediately before pouring.

🌡️ Science Note

The shine comes from the combination of glucose (prevents sugar crystallization) and gelatin (creates a smooth protein lattice). The dark chocolate provides the suspension of cocoa solids that gives the glaze its deep, opaque color.