How to make
The gelatin is poured with 3 tbsp (40 ml) of water and it is left to swell.
Place the sugar, water, cream and cocoa in a metal bowl. Put them on the stove to boil and for the sugar to dissolve.
Remove it from the heat and add the chopped chocolate. Stir the mixture, until the chocolate melts.
Then add the gelatin.
The glaze is blended in a blender. Strain it through a fine strainer.
The chocolate mirror glaze is used at a temperature of 90°F (32°C), with the cake or pastry well cooled and nicely smoothed with cream.
