How to make
One of the conditions to prepare a nice mirror glaze for cake is the type of condensed milk. It should be thick and dense. Dulce de Leche can be used, there are many types of thick condensed milk, but when the tin with the supposed milk is lifted and shaken, there should be no sound, which means that this is our milk for making mirror glaze.
Using a food thermometer is an advantage for making it.
Pour the gelatin into a bowl, add 2-3 tablespoons of water and let it swell for about 5-10 minutes.
A syrup of sugar, water and glucose is boiled in a saucepan. The syrup is ready when it reaches 103°C, or one minute after it boils.
Crush the chocolate and place it in a tall, narrow and deep bowl and pour the hot syrup over it, by stirring with a spoon.
After it has melted, pour the condensed milk and add the swollen gelatin. Blend at high speed with a liquidizer, until a homogenous mixture is obtained. Bubbles should not form during blending and that's why the liquidizer is kept deep in the mixture, not raised during the process.
After it is ready, the mixture must be strained through a strainer to make it as smooth as possible.
Pour it into a bowl and cover it tightly with foil, which should touch the mixture. Press it with your fingers. Refrigerate it for 1 or more days. This way the glaze will fuse and the residual air will disappear.
Before use, placing it on the cake, it is heated in a water bath at 100°F (35°C). When it is used, when placing it on a cake, first take a large flat tray and cover it with foil, this way the fallen drops of the glaze will be collected and they can be used again on another occasion, by pre-heating them to 100°F (35°C).
A tall stand is placed in the middle of the tray, a wide and tall jar can be used, the cake is placed and with warm hands, run along its sides to remove the crumbs and smooth it as much as possible.
Then it is poured with the glaze heated to 100°F (35°C), which must be poured all at once, not in a thin stream. Pick up the cake with your hands and very carefully tilt it to the sides, so that the glaze runs down properly, then place it on a serving plate and let it dry for a few hours.
