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Miroir Chocolat With Glacage Recipe

Miroir Chocolat with Glacage Recipe
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Serving : 15
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Prepare the ingredients before making Miroir Chocolat with Glacage in your home. Then, follow these steps below to serve Miroir Chocolat with Glacage for your family or friends.

Ingredients: Miroir Chocolat with Glacage

  • 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
  • When using powdered gelatin (refer to steps 18 and 19)
  • 4 grams Powdered gelatin
  • 15 grams Water

How to Make Miroir Chocolat with Glacage

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Miroir Chocolat with Glacage in your home by yourself.

    Step 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.
  • Step 2
  • Put the cocoa powder in a sauce pan and add some water gradually to make a smooth paste.
  • Step 3
  • Stir in the double cream and add the sugar. Mix well and put the sauce pan over a medium-low heat.
  • Step 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.
  • Step 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.
  • Step 6
  • Add the gelatin and melt. If you use gelatin sheets squeeze out the excess water before adding.
  • Step 7
  • Put the liquid through a fine sieve and leave to cool.
  • Step 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.
  • Step 9
  • If you leave to cool too long and the liquid is too thick place the dish over a bain-marie to warm up.
  • Step 10
  • Make sure that you are not going to stir in air bubbles and mix it until it has an even thickness.
  • Step 11
  • Pour the liquid over the cake.
  • Step 12
  • Tilt or rotate the cake to cover the surface and sides evenly with the liquid.
  • Step 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.
  • Step 14
  • I decorated a gateau chocolat with glacage. It is so glossy that you can see the reflection of the curtain behind the cake.
  • Step 15
  • Refer tofor gateau chocolat andfor chocolate roses.
  • Step 16
  • If you decorate a soft sponge cake with glacage coat the cake with whipped cream beforehand otherwise the sponge will absorb the glacage.
  • Step 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.
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