Mirror Glaze

[Sussan Estela Olaya]

Hi Zipporah Wanjiru.

Welcome to the Scoolinary community! Thank you for your question.

There are several factors that could be affecting the result of your mirror glaze. Here are some possible causes and solutions:

Gelatin ratio:

Check if you are using the exact amount of gelatin (15 g). If you are using gelatin sheets, ensure they are of the same type and strength (bloom) specified in the recipe. Gelatin with a lower bloom might not provide enough firmness.

Gelatin hydration:

Make sure to properly hydrate the gelatin sheets in cold water for the required time and squeeze out the excess water before adding them to the hot mixture.

Temperature of the glaze when adding gelatin:

Gelatin needs to be dissolved in a mixture that is sufficiently hot to activate it properly. If the mixture is not hot enough when you add the gelatin, it might not dissolve completely, affecting the glaze’s ability to set.

Temperature when applying the glaze:

Ensure you reheat the glaze to the correct temperature (36-37°C). If it is too warm, it may not thicken properly when cooled.

Resting in the fridge:

Letting the glaze rest in the fridge for 24 hours is essential to allow all the ingredients to stabilize. Make sure you follow this step.

Chocolate quality:

The quality and cocoa percentage of the chocolate you use also play a role. Using chocolate with a lower cocoa content than specified (such as Guanaja 70%) might affect the consistency.

If, after checking all these points, the issue persists, you could try slightly increasing the amount of gelatin (by 1-2 g) to ensure the glaze achieves the desired firmness.

I hope this information is helpful.

Best regards.

[Zipporah Wanjiru]

Thank you Sussan. Will make the adjustments and try again.

[Sussan Estela Olaya]

Perfect! If you have any other questions, feel free to reach out, and I’ll be happy to help you.

Best regards.

[Sol Damiani]

Good luck! Let us know how it goesby posting a pic in our Cooking Feed.😉