This is a perfect Chocolate Mirror Glaze recipe, ideal for frosting the sacher torte and many other cakes. This chocolate glaze is glossy, with a good chocolate flavor and a consistency easy to spread.
Heat water, glucose, and sugar and bring to a boil until 105°C (221°F).
Hydrate the gelatin sheets in cold water for 15minutes and melt in the microwave.
Chop the chocolate and place it in a tall and narrow mixing bowl.
Pour the hot syrup over the chopped chocolate. Add the gelatin and the condensed milk slightly heated and mix to create the emulsion without letting air into the glaze.
Sieve the glaze, cover with plastic wrap and refrigerate at +4°C (39°F) for 24 hours before using.
Before using the glaze, microwave it at about 35°C (95°F).
Chocolate Glaze can be stored in the fridge at +4°C (+39°F) for 7-10 days in an airtight container. This is important because chocolate has a strong ability to absorb odors.The chocolate used in the recipe can be dark, milk, or white without altering the recipe.The white chocolate glaze has an ivory color; I recommend adding titanium dioxide (white powdered dye) for a more pure-white color.Do not use liquid colorants in any case.Unlike cocoa frosting, this glaze is shinier and has a great chocolate flavor.