Food & Cooking Blog

Watch Jacques Torres Make a Mesmerizing Mirror Chocolate Glaze [Video]

Pastry Chef Jacques Torres has been a legend in the artisan chocolate world for decades. But the latest trend in the world of sweets? It’s all about the mirror glaze. In this quick, one-minute video, Mr. Chocolate himself shows you how to make an enviable mirror chocolate glaze for a cake that commands everyone’s gaze.

Mirror Chocolate Glaze Recipe

Mirror Chocolate Glaze Recipe

Yield:

1½ cups (360 ml)

Ingredients:

  • 9 g powdered gelatin
  • 125 g water plus 3 tablespoons water (separated)
  • 225 g sugar
  • 130 g heavy cream
  • 30 g cocoa powder

Method:

1. In a small bowl, combine the gelatin and the 3 tablespoons water and let bloom for 5 minutes.

2. In a small saucepan, bring the 125 g water and the sugar to a boil.

3. Add the cream and cocoa and simmer for 5 minutes.

4. Add the gelatin, mix thoroughly, then let cool to about 75 F (24 C).

Note: If rewarming the glaze, be sure to bring it to at least 93 F (34 C).

Want more from Chef Torres?

Southern Classics at Home Craftsy Class

Join his online Craftsy class, Mr. Chocolate’s Ultimate Chocolate cake, and enjoy a one-of-a-kind learning experience with the master of chocolate.

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15 Comments

D. NORDSTROM

Hello, and thanks so very much for this valuable recipe and video from the world’s best chocolate man!
But would it be possible to have a way to convert the measurements to ounces? (I know, metric is more widely used) thanks again

Reply
Dorothy Brooks

Thanks you for your chocolate mirror glage plase convert to standard measurement been looking for this mirror glaze

Reply
Marewartin

There are many kitchen scales (electronic, battery operated) you can buy for very reasonable prices that have both metric and “American” options. Using one eliminates the need to “translate” a recipe from its original form.

Get one. Great investment!

Reply
Campy

Dear Jacques Torres,

I would love to see classes of yours with only vegan recipes!

That would be animal friendly, delicious, beautiful and awesome for humans 🙂

Looking forward to those classes, thank you!

Reply
Sandra jewell

Thanks for the recipe. But is it possible to have the measurements converted. It seem everybody. Does these measurements. In grams. Thank you
Sandy jewell

Reply
Dianna

There is a page on Pinterest that changes the measurements from weight to metric that you can use. Or you can check my page on Pinterest.

Reply
lorraine

Brilliant recipe, so easy, thank you

Reply
Doris

Is it possible to get the recipe for the cake?

Reply
Ressie Osbourne

Hi everybody!
If possible , invest in a scale that has the ability to measure in grams, ounces and pounds. Your measurement will be precise!

Reply
Giselle

My scale has both metric and US imperial, I use metric. It’s more precise and most scales have this feature.

Reply
Kaiya

What does the recipe mean by let it bloom when talking about the gelatin?

Reply
Ivy de Mesa

It simply means letting the gelatin absorb the water before heating it. This takes about 5 mins.

Reply
Vw

Thank you for educating me….I had not heard that term before.

Reply
Rechell Agapito

Hi! ☺Can i use fresh cream instead of heavy cream? I want to try this for my mom inlaws birthday. Thanks in advance

Reply
Kelly

Hello was wonder if you should let glaze cool to 95 before using and how long can you store glaze after use and reheat it

Reply

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