Mirror Glaze

Malvina Dupent

subheading: It's a simple chocolate mousse with mint extract, mint jelly (cream, water, gelatin, sugar), a chocolate biscuit and the famous mirror glaze : I can give you the recipe as I have it in English (the other recipes are in French ...) :

150 grams of sugar

150 grams of glucose syrup

75 grams of water

12 grams of gelatin + 60 grams of water (mass of gelatin)

100 grams of condensed milk

150 grams of chocolate

colorants

Gelatin pour water and allow to swell. Mix sugar with water and glucose (invert syrup). Bring the syrup to a boil, stirring all the sugar sold. As soon as the syrup boils, remove it from the heat. Chocolate break, add condensed milk, pour the hot syrup. Stir and add swollen gelatin. Add colorants. Carefully knock glaze blender immersing it in the bowl so as to capture as little air as possible. After preparation of the glaze should be drain, cover with foil "in contact" and leave overnight in the refrigerator. Before using warm up in the microwave. Operating temperature 32-35 degrees. Gelatin pour water and allow to swell. Mix sugar with water and glucose (invert syrup). Bring the syrup to a boil, stirring all the sugar sold. As soon as the syrup boils, remove it from the heat. Chocolate break, add condensed milk, pour the hot syrup. Stir and add swollen gelatin. Add colorants. Carefully knock glaze blender immersing it in the bowl so as to capture as little air as possible. After preparation of the glaze should be drain, cover with foil "in contact" and leave overnight in the refrigerator. Before using warm up in the microwave. Operating temperature 32 to 35 degrees.

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