Culinary Institute of America

Chocolate Mirror Glaze

Preparation info
  • Makes 1 lb 4 oz (enough for about

    20

    domes)
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Gelatin, sheet 5

Method

  1. Bloom the gelatin in cold water until softened, about 5 minutes. Drain.
  2. Bring the sugar, water, cocoa powder, and crème fraîche to a boil in a saucepot, stirring constantly until the sugar dissolves.
  3. Pour the boiling mixture over the chocolate. Stir with a wooden spoon until the chocolate is completely melted.
  4. Melt the gelatin in a bowl over