Cover and chill in the fridge overnight to set, until ready to use. Emulsify the mixture with a hand blender (immersion blender) to remove any lumps, until smooth. Remove the pot from the heat, and strain the glaze mixture through a mesh strainer over a heatproof bowl to remove any clumps of undissolved cocoa powder. Stir the bloomed gelatin into the cream-sugar mixture until dissolved, then stir in the cocoa powder paste until combined. In a bowl, combine the 148g (2/3 cups) room temperature water with the cocoa powder, stirring with a spatula until it becomes a uniform paste. In a small bowl, dissolve the gelatin in 60g (1⁄4 cup) of cold water.
In a medium pot, bring sugar and heavy cream to a boil over medium heat, stirring until the sugar dissolves. Add a silky … From ģ/5 (77) Total Time 30 mins Category Dessert
Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F. Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color.Pour the glaze through a fine sieve if there are any lumps or air bubbles. This will ensure your glaze doesn't become aerated.
#Chocolate mirror glaze with gelatin sheets skin
Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze. Separate the glaze into different containers and color them to your desire.A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles. If there are still bubbles, continue to sieve back and forth. Sieve the mix into a large jug or vertical container to remove any excess bubbles.It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product. Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high.Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.Place on a cooling rack and remove the parchment paper to cool completely. Remove from the oven and let it cool in the pan for 10 minutes then remove from the pan. Bake in preheated oven to 325☏ for about 30 to 35 minutes.Using a skewer, swirl to make a marble effect. By spooning 5 dollops of chocolate batter over top. Add half of the plain batter mixture in the baking pan lined with parchment paper.Transfer one-third of the cake batter to a small bowl, then add the sifted cocoa powder. Slowly add and fold the cake batter to the meringue using a spatula.In another bowl, using a hand mixer or in a stand mixer, whisk the egg whites with a pinch of cream of tartar then gradually add sugar.Add the dry ingredients to the wet ingredients in four additions to avoid overmixing.In a medium-sized bowl, whisk the egg yolks and stir in the rest of the wet ingredients.Weigh the cake flour and sift with the baking powder and fine salt.
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