CHOCOLATE MIRROR GLAZE

15g gelatine sheets
45g dark chocolate
110g water
65g double cream
65g Cocoa
210g sugar

– Soak the gelatine sheets in cold water for about 10mins
– Add to saucepan the water, sugar, cream and cocoa and mix well
– Bring to the boil
– Remove from heat and add chocolate until melted
– Remove excess water from gelatine by squeezing it with your hand and add to the glaze. Stir until melted
– Sieve to remove any lumps and air bubbles. Do this 2 or 3 times
– Pour over your prepared cake

RECIPE AND PHOTO BY Ilana Myburgh

Note:

You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling.

1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.