{"id":5072,"date":"2015-04-12T12:34:51","date_gmt":"2015-04-12T10:34:51","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=5072"},"modified":"2015-04-12T12:34:51","modified_gmt":"2015-04-12T10:34:51","slug":"recipe-chocolate-mirror-glaze","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-chocolate-mirror-glaze","title":{"rendered":"Recipe: Chocolate mirror glaze"},"content":{"rendered":"

This is one of the pastry “secrets”<\/strong> that differentiate a home-baker from a “pro”<\/strong>. I’m talking about this super-shiny chocolate mirror glaze!<\/strong><\/p>\n

\"Recipe-Chocolate<\/a><\/p>\n

As you can see above, there is indeed a reason if it’s called “mirror glaze<\/em>“, and I swear it is not a Photoshop trick<\/strong>! \ud83d\ude42<\/p>\n

Mirror glazes<\/strong> can be used to cover the top and the sides of modern tortes<\/strong> (entremets), where creams and mousses are prevalent. Covering\u00a0a cake with a shiny glaze makes it\u00a0instantaneously chic, professional-looking<\/strong> and also provides the “wow effect<\/strong>“!<\/p>\n

And yet it’s so simple<\/strong> to make! Glazing properly, though, takes a bit of practice<\/strong> and a quick movement… I can see lots of practice cakes ahead!<\/em> \ud83d\ude42<\/p>\n

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Chocolate mirror glaze<\/h2>\n
\n \n \"\"Print recipe<\/a>\n