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MIRROR GLAZE 1.0 (basic recipes)

Mirror icings ideal for easy and stable coverings for mousse and bavarois desserts

Difficulty level

Ingredients

water g 200
MINUETTO FONDENTE SANTO DOMINGO 75% g 300
SINFONIA CIOCCOLATO FONDENTE 76%
BLITZ g 300

Ingredients

water g 170
SINFONIA CIOCCOLATO FONDENTE 68% g 300
MINUETTO FONDENTE ECUADOR 70%
MINUETTO FONDENTE MADAGASCAR 72%
BLITZ g 300

Ingredients

water g 150
SINFONIA GIANDUIA FONDENTE g 300
BLITZ g 225

Ingredients

water g 135
RENO CONCERTO GIANDUIA LATTE 27% g 300
BLITZ g 225
Final composition

- Add MIRROR NEUTRO to the water and bring to a boil.
- Add chocolate and mix with a hand blender.
- Put in the fridge for at least 4 hours.
- Before using, heat the mixture at 35-40°C, then glaze mousse or bavarois desserts at -18/-20°C.

Marco De Grada
Marco De Grada

Pastry Chef, Chocolatier and Baker

Recipe created for you by Marco De Grada