Entremets & Cheesecakes

Shiny Plant-based Chocolate Mirror Glaze

An Original Recipe by Saïd M'Dahoma, Pastry Chef/Neuro-PhD
@thepastrynerd

1 step

Recipe Step by Step

240g Water

175g Granulated sugar

122g Glucose syrup

In a saucepan, combine the water, sugar, glucose syrup, and Sosa Proglacage.

Bring the mixture to a boil.

Pour the hot liquid over the chocolate. Blend with an immersion blender to form a smooth, glossy emulsion.

Use the glaze at 40°C / 104°F for optimal shine and coverage.

Made with Hukambi 53 %

Made with Taïnori 64%

Made with Jivara 40%