Baking & Pastry > Decorating & Finishing > Pastry Finishing Techniques > Glazing Pastries

Chocolate Mirror Glaze

Create a stunning, reflective finish on your cakes and pastries with this rich and decadent chocolate mirror glaze. This recipe requires precision but the results are truly impressive.

Prep Time
20 minutes
Cook Time
10 minutes
Servings
Yields enough glaze for a 9-inch cake
Ingredients
  • 150 grams Water
  • 300 grams Granulated Sugar
  • 300 grams Glucose Syrup
  • 200 grams Sweetened Condensed Milk
  • 20 grams Gelatin Sheets
  • 300 grams Dark Chocolate (50-60% Cacao)

Soak the Gelatin

Place the gelatin sheets in a bowl of ice water to soften for about 5-10 minutes. This step is crucial to allow the gelatin to properly hydrate and create the correct texture for the glaze.

Combine Water, Sugar, and Glucose Syrup

In a medium saucepan, combine the water, sugar, and glucose syrup. Cook over medium heat, stirring constantly, until the sugar is dissolved. Bring the mixture to a boil and cook until it reaches 220°F (104°C) on a candy thermometer. Glucose syrup is important as it prevents the glaze from crystalizing after the process.

Add Condensed Milk and Gelatin

Remove the saucepan from the heat and add the sweetened condensed milk. Stir well to combine. Squeeze out any excess water from the softened gelatin sheets and add them to the mixture. Stir until the gelatin is completely dissolved.

Pour over Chocolate

Place the chopped dark chocolate in a heatproof bowl. Pour the hot liquid mixture over the chocolate and let it sit for a minute to melt the chocolate. Use an immersion blender to blend the mixture until smooth and glossy. Be careful not to incorporate too much air, as this can create bubbles in the glaze. You can gently tap the bowl on the counter to release any trapped air.

Strain and Cool

Strain the glaze through a fine-mesh sieve into a clean container. This removes any remaining lumps or undissolved ingredients. Cover the surface of the glaze with plastic wrap to prevent a skin from forming. Let the glaze cool to around 90-95°F (32-35°C) before using. This temperature is crucial for achieving the perfect mirror effect. Letting it cool to that temperature means that the glaze will stick properly on the cake, too cold and it will be too sticky and hard to spread.

Glaze the Cake

Place the cake (or pastry) on a wire rack set over a baking sheet. Pour the glaze evenly over the entire surface of the cake, allowing it to drip down the sides. Use a spatula to smooth any imperfections. Let the glaze set completely before serving. The glaze will create a beautiful, reflective finish that will impress your guests.

← Chocolate Dipped Strawberries Classic Shell Border →

FAQ

  • Why is my mirror glaze not shiny?

    Ensure the glaze is at the correct temperature (90-95°F/32-35°C) before pouring. Too hot, and it will be too thin; too cold, and it will be too thick. Also, make sure you are using high-quality chocolate.
  • Can I add color to my mirror glaze?

    Yes, you can add gel food coloring to the glaze after it has been strained. Add a small amount at a time until you reach the desired color.
  • How long does mirror glaze last?

    Mirror glaze can be stored in the refrigerator for up to a week. Reheat gently before using, and check the temperature before pouring.