Step 1: Hydrate gelatin beforehand for about 10 minutes. Now, let me share detailed tips on each step, which are crucial for making chocolate mirror glaze successful. Mix and ensure that the gelatin is melted completely. Strain it and add the hydrated gelatin.Add heavy cream and continue heating until the liquids start boiling again.Heat 2 at medium heat while mixing constantly with a spatula until it starts boiling.Mix well until the liquids look very smooth. Mix cocoa powder and granulated sugar well with a whisk in a separate bowl and add them to the pot. Gelatin powder: Follow the package instructions to see if you need to mix it with cold water beforehand. Often, you'll need to mix gelatin powder in 4-5 times more amounts of icy water and let it sit for about 10 minutes.Gelatin sheets: Soak the gelatin sheet in ice water for about 10 minutes.□ How To Make Chocolate Mirror Glaze The 5 Steps: High-quality cocoa powder often has a darker color. The glaze gets darker with lighter cocoa powder.Use any of your favorite cocoa powders.Sugar helps to make the shiny, softer texture while also working as a preservative.It thins out the glaze to prevent it from getting too thick.(If it's not listed on the box, I suggest making it with the same amount and seeing if you like the firmness.) Today, I used gelatin sheets with 230 "blooms" The lower the amount is, the softer the panna cotta gets, so adjust the amount accordingly. Bloom: "Bloom" refers to the strength of gelatin).(Check the instruction in the steps to see how to use them.) Use gelatin powder or sheets, whichever you like.How to avoid mirror glaze from getting lumpy.In this post, you'll learn essential baking tips such as: Simple yet tastes delicious - I use this mirror glaze for any chocolate cake.
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