Our local dessert god Darren Purchese has small deserts that are covered in a perfectly smooth chocolate frosting. It's incredibly shiny (imagine a resin coating over chocolate!). You can see it on their blog.
Does anyone have any idea what this would be or have any idea how to achieve a similar effect?
1. Dark Chocolate (color at least)
2. Perfectly smooth
3. Incredibly shiny
That's it! Thanks .. thought it sounds scary. Guess it's worth a try.
iwantcookies hit it right on the head
for what it's worth adding some plain old karo syrup to chocolate glaze* can help achieve a very shiny effect too
less drama but just a thought
*i'm sure it would work with ganache but i can't remember actually using it in ganache but no reason why it wouldn't except it's baking and the devil is in the minutiae huh
i know it works in glaze
ratio is 3 tablespoons each of light karo and water to 1.5 oz choco and 3 cups confectioners sugar--may need additional 1-1.5 tablespoons of water--do not overheat or icing will not be glossy
new doubleday cookbook pg 822
AI have never seen a shiny cake like that before. It's so pretty. I wonder what one of those costs.
I make and use mirror glaze. You can see it on some of my cakes on Pinterest and I have other cakes with poured on ganache to compare. It's really very easy to make. What makes it shine is gelatin...........chocolate mirror is basically: cocoa powder and sugar dissolved in heavy cream with gelatin. It's easy to use on top of cakes, but very challenging to use on the sides of cakes. It's a pour on/over type of 'frosting', so your cake must be very smooth underneath to get that smooth look...........you can't spread on a mirror glaze.
Ganache with added corn syrup looks the most shiny when it's still liquid form. It becomes duller once you refrigerate it. Mirror glaze always remains highly glossy. Mirror glaze doesn't have the great taste ganache does.
AWhat gelatine type do you use? Powdered or sheets and will it make a difference? Thanks in advance :)
I use silver grade sheets. But that should not make any difference. You can exchange powder for sheets in all recipes (both need to be re-saturated/hydrated to work).
AThank you, will try it out
AQuick question ... is glacage perishable? Most places use it on mousse cakes so they are refrigerated and most recipes instruct to make it a day ahead and store in the refrigerator.
I'd like to use it on buttercream or ganache that is not refrigerated. All the products I use are non-potentially hazardous.