MIRROR GLAZE 1.0 (basic recipes)
Mirror icings ideal for easy and stable coverings for mousse and bavarois desserts
Difficulty level
Mirror icings ideal for easy and stable coverings for mousse and bavarois desserts
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 CIOCCOLATO FONDENTE 56% | g 300 |
| RENO CONCERTO FONDENTE 58% | |
| RENO CONCERTO FONDENTE 64% | |
| BLITZ | g 300 |
Ingredients
| water | g 135 |
| RENO CONCERTO LATTE 34% | g 300 |
| SINFONIA CIOCCOLATO LATTE 38% | |
| MINUETTO LATTE SANTO DOMINGO 38% | |
| RENO CONCERTO LACTEE CARAMEL | |
| BLITZ | g 225 |
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 |
Ingredients
| water | g 100 |
| SINFONIA NOCCIOLATO BIANCO | g 270 |
| SINFONIA CIOCCOLATO BIANCO | |
| RENO CONCERTO BIANCO 31,50% | |
| BLITZ | g 300 |
- 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.
Pastry Chef, Chocolatier and Baker
