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 EXTRA FONDENTE 76% | |
| BLITZ | g 300 |
Ingredients
| water | g 170 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 68% | g 300 |
| MINUETTO FONDENTE ECUADOR 70% | |
| MINUETTO FONDENTE MADAGASCAR 72% | |
| BLITZ | g 300 |
Ingredients
| water | g 150 |
| SINFONIA CIOCCOLATO EXTRA FONDENTE 56% | g 300 |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 58% | |
| RENO CONCERTO CIOCCOLATO EXTRA FONDENTE 64% | |
| BLITZ | g 300 |
Ingredients
| water | g 135 |
| RENO CONCERTO CIOCCOLATO FINISSIMO AL LATTE 34% | g 300 |
| SINFONIA CIOCCOLATO AL LATTE 38% | |
| MINUETTO LATTE SANTO DOMINGO 38% | |
| RENO CONCERTO CIOCCOLATO LACTEE CARAMEL | |
| BLITZ | g 225 |
Ingredients
| water | g 150 |
| SINFONIA CIOCCOLATO GIANDUIA FONDENTE | g 300 |
| BLITZ | g 225 |
Ingredients
| water | g 135 |
| RENO CONCERTO CIOCCOLATO GIANDUIA LATTE | g 300 |
| BLITZ | g 225 |
Ingredients
| water | g 100 |
| SINFONIA CIOCCOLATO NOCCIOLATO BIANCO | g 270 |
| SINFONIA CIOCCOLATO BIANCO 33% | |
| RENO CONCERTO CIOCCOLATO BIANCO 31,4% | |
| 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
