Chocolate Glaze For Professional Looking Cakes And Desserts

Here’s another recipe that’s a keeper. 

If you’re looking for a recipe for a professional chocolate glaze this is it.

This is a patissier recipe that is easily produced at home. 

For a Chocolate glaze with extra shine.  Use this alternative to Ganache creating an incredible shine on your cakes and desserts. Your family and friends will be amazed at your cleverness.  😉

My Chocolate Glaze recipe.
5 from 1 reviews
Chocolate Glaze For Professional Looking Cakes And Desserts
 
Professional Patissier Chocolate Glaze
Author:
Ingredients
  • 50 gm water
  • 250 gm cream
  • 360 gm castor sugar
  • 120 gm Cocoa
  • 14 gm * gelatine sheets bloomed in cold tap water
  • 75 gm water
Method
  1. Conventional Method
  2. Bring the 50 gm water, cream and caster sugar to the boil
  3. Add the cocoa and bring to the boil stirring constantly
  4. Allow to cool slightly before adding the soaked gelatine and the remaining water
  5. Continue to stir through until the gelatine has dissolved.
  6. Allow the glaze to cool to 30 C before coating the cake
  7. Thermomix method
  8. Weigh the water, cream and caster sugar into the TM bowl, set to 100°c/5m/sp 1.5
  9. Weigh in the cocoa and set to 100°c/5m/sp 1.5
  10. Allow to cool (watch the temp drop) till the TM reads 90°c
  11. Add the remaining water first then the soaked gelatin and stir on speed 1.5 for 1 minute. (check to see if the gelatin has dissolved, if not stir a little more. If you have to heat again don't go over 70°c
  12. Allow the glaze to cool 30°c before coating your cake.
  13. Application
  14. Pop a cooling rack over a tray, large enough to catch the glaze as you pour it over the cake.
  15. Remove any crumbs from the cake. Use a pastry brush or crumb coat of whatever you wish.
  16. Pop your cake or dessert on the cooling rack.
  17. Make sure your glaze is warm enough to flow. If it's too hot, it will run off like water, not coating your cake well, showing every lump and bump. It needs to be warm enough to pour, the consistency of thickened cream. About 30°c is good.
  18. Pour the glaze over the top, taking it slowly so as to cover the whole cake catching all the sides. (its best to do this in one, rather than try any touch ups later.)
Chef Notes
This glaze may be frozen until ready to use or freeze the leftover glaze for another use.
You can also reuse to coat another cake, run the excess or remaining glaze through a sieve (don't press through or the crumbs will smoosh into it) to remove any crumbs and reuse on other cakes.

 

Hope you love it like I do. 😉

*NOTE:

It’s best to use gelatin leaves here.  We have them at the cooking school, but most supermarkets sell them these days. 

To use gelatin leaves you need to soak them in cool water straight from the tap, just enough to cover, this is called “blooming the gelatin”  You don’t want to use warm water, or your gelatin will start to dissolve, and you’ll lose its potency.  You just need to have the sheets fully hydrated and feeling soft.  You can’t leave it in the water for too long either so don’t pop it in water and go off to the shops.  Once the gelatin sheet is hydrated (soft) squeeze out the excess water and its ready for use. You can read more on Gelatin here.  

 

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