Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, miroir chocolat with glacage. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Miroir Chocolat with Glacage is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Miroir Chocolat with Glacage is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have miroir chocolat with glacage using 9 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Miroir Chocolat with Glacage:

1. Make ready 35 grams Cocoa powder
2. Prepare 80 grams Water
3. Take 65 grams Double cream
4. Make ready 90 grams Granulated sugar
5. Get 3 grams Gelatin sheet
6. Make ready 1 Water for the gelatin sheet
7. Get When using powdered gelatin (refer to steps 18 and 19)
8. Take 4 grams Powdered gelatin
9. Get 15 grams Water

Instructions to make Miroir Chocolat with Glacage:

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.
2. Put the cocoa powder in a sauce pan and add some water gradually to make a smooth paste.
3. Stir in the double cream and add the sugar. Mix well and put the sauce pan over a medium-low heat.
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.
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.
6. Add the gelatin and melt. If you use gelatin sheets squeeze out the excess water before adding.
7. Put the liquid through a fine sieve and leave to cool.
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.
9. If you leave to cool too long and the liquid is too thick place the dish over a bain-marie to warm up.
10. Make sure that you are not going to stir in air bubbles and mix it until it has an even thickness.
11. Pour the liquid over the cake.
12. Tilt or rotate the cake to cover the surface and sides evenly with the liquid.
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.
14. I decorated a gateau chocolat with glacage. It is so glossy that you can see the reflection of the curtain behind the cake.
15. Refer tofor gateau chocolat andfor chocolate roses. - - https://cookpad.com/us/recipes/144274-decorative-chocolate-roses - https://cookpad.com/us/recipes/144272-melt-in-your-mouth-gateau-au-chocolate
16. If you decorate a soft sponge cake with glacage coat the cake with whipped cream beforehand otherwise the sponge will absorb the glacage.
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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