This glaze should be shiny & silky smooth.
Do not whip or mix to quickly as this will create tiny trapped bubbles and you won't have a smooth finish. Follow the method carefully then you will get this result.
The better quality the cocoa powder the darker your lacquer glaze will be.
This recipe requires patience and you can make this a day ahead and chill in the fridge.
Recipe for the chocolate lacquer glaze aka mirror glaze.
1/4 cup cold water
2 tsp gelatine
2/3 cup granulated sugar
1/3 cup water
1 tbsp + 1 tsp corn syrup
3/4 cup + 2 tbsp cocoa powder
1/3 cup double cream
Pour 1/4 cup cold water in a small mixing bowl, sprinkle gelatin over the top and set aside.
In a small saucepan, whisk together sugar and 1/3 cup water over medium heat. When the sugar completely melts, take off heat and a whisk, stir in corn syrup, then add the cocoa.
Stir in double cream and return pan to medium heat.
Bring the mixture to the boiling point, remove from heat and strain into a metal bowl.
Be aware that you could burn the saucepan quickly so keep watching it!
Cool until an instant-read thermometer reads 122 – 140 F.
Stir in softened gelatin until completely dissolved.
Strain the glaze into a bowl and let cool until thermometer reads 80F
(best temperature to glaze the cake)
You can keep this in the fridge up to 2 weeks. When you take it out, heat it in short bursts in the microwave until it reaches 80f.
Red velvet cake made with chocolate lacquer glaze
Chocolate lacquer glaze coated over chocolate sponge with fresh cream & fruits