Is there more to our food than meets the eyes or we get what we see? Let’s make chocolate glaze and see if our cakes will be the same!
As I recently have some time, I was searching on the web a few days ago. Trying to get new, interesting tips, inspirational meals that I have never tried before, to treat my loved ones with. Searching for quite some time but couldn’t come across any interesting things. Right before I thought to give up on it, I came upon this delicious and simple dessert simply by chance. The dessert seemed so fabulous on its photo, it called for quick action.
It absolutely was not difficult to imagine the way it’s made, how it tastes and just how much boyfriend will want it. Actually, it is quite easy to delight the man when it comes to desserts. Anyway, I got into the website: Suncakemom and simply followed the step-by-step instuctions that have been coupled with nice graphics of the process. It just makes life rather easy. I could suppose it’s a bit of a hassle to shoot photographs down the middle of cooking in the kitchen as you usually have sticky hands and so i pretty appreciate the commitment she put in to make this blogpost and recipe conveniently followed.
That being said I’m inspired to present my very own recipe similarly. Many thanks for the concept.
I had been fine tuning the original mixture create it for the taste of my loved ones. I’ve got to mention that it was a terrific outcome. They loved the taste, the structure and enjoyed getting a delicacy such as this in the midst of a stressful week. They quite simply requested more, more and more. Hence the next occasion I am not going to make the same miscalculation. I’m likely to twin the amount to keep them happy.
This is based on the Chocolate Mirror Glaze from SunCakeMom
We can use gelatine powder or gelatine sheets, it makes no difference. Soak gelatine (aka bloom) in water until it gets a rubbery consistency.
Preferably in a double boiler, heat water and dissolve the cocoa powder by slowly stirring it until smooth and lump free. A simple pot on the heater can also be used but mind not to burn the cocoa.
Once we get a smooth cocoa paste, slowly stir in the cream. Be careful not to create bubbles while stirring. This recipe will result a light colored mirror glaze. For darker glaze just replace parts of the cream or the whole of it with water.
Dissolve the rubbery gelatine and add any additional sweetener if required.
Filter the mirror glaze through a fine mashed sieve as a precaution. As we haven’t used chocolate but only cocoa powder it shouldn’t be any hard pieces floating around but it’s better to stay safe then sorry.
Set it aside and let it cool to 86°F / 30°C. This part is important as too cold glaze will not spread as easily creating bumps and uneven surface while too hot glaze will run off the cake, not leaving thick enough layer to cover the cake.
Before pouring the glaze on a cake, check for any skin on top of the glaze. We used cream not milk so sometimes there isn’t skin on top but if there is any, just strain the glaze again and then pour it over the cake. Also check for air bubbles and pour the glaze form a low height to prevent the creation of undesired bubbles in the glaze.