CHOCOLATE MIRROR GLAZE WITHOUT GELATIN

INGREDIENTS

- 50 g sugar (¼ cup)

- 10 g cocoa powder (2 tbsp)

- 75 g water (⅓ cup)

- 38 g refined oil (3 tbsp)

- 50 g dark compound chocolate

- 12 g butter (1 tbsp)

1. Mix sugar and cocoa powder in a saucepan.

2. Gradually add water and whisk until smooth.

3. Cook over medium heat, stirring until gently boiling.

4. Add refined oil and stir until combined.

5. Remove from heat. Add chocolate and butter, then stir until smooth and glossy.

6. Let cool slightly until warm and pourable.

7. Pour over a chilled cake and allow the glaze to flow evenly over the surface.

TIPS

- Whisk well to prevent cocoa lumps.

- Don't overboil the glaze.

- Strain before pouring for a smoother finish.

- Use warm and pourable, not hot.