Chocolate Mirror Glaze (without heavy cream)

Ingredient

Method

10g gelatin powder+50ml boiled water 100ml water 125g caster sugar 40g glukose syrup 100g dark chocolate coins 20g cocoa powder

1. Sprinkle gelatin powder into hot water and let it sit for 5 minutes until gelatin dissolved. 2. Cook the water and sugar until boil (for 2 minutes) and reach 104C. Remove from heat. 3. Add chocolate into the sugar mixture and stir until melted. 4. Add sifted cocoa powder into the mixture and continue mix until well combined. 5. Add gelatin mixture into the cocoa mixture and stir well. 6. Strain through a fine strainer to remove any lumps, then blend the mixture using hand blender. Strain again the mixture 7. Lets the glaze reach 28-30C and spread over the chilled/frozen cake. Or, it can be stored in jar and place in the fridge to chill for 2 weeks. * can be use for 6-8 inch cake mould, depend on the high of the cake *may add 50g heavy cream for better taste.