Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, miroir chocolat with glacage. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Miroir Chocolat with Glacage is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Miroir Chocolat with Glacage is something which I have loved my whole life.

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

The ingredients needed to make Miroir Chocolat with Glacage:

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