• Ben Churchill

Black Mirror Glaze

One of the newest glazes out there is black glaze. If you get it right, and view it in good, bright natural light, it can actually look exactly like a mirror, reflecting the colours around you almost like chrome. The process is nearly identical to a normal mirror glaze, but quality is key when it comes to ingredients. You need to use strong food colouring gel and decent quality dark chocolate.



The application is the same as any other mirror glaze; you have to apply it to a frozen dessert for an effective coating.


Makes enough to glaze 8 individual desserts.

Takes around one and a half hours till ready to use.


INGREDIENTS

400g dark chocolate chips, with at least 70% cocoa content

260g double cream

60g olive oil

240g semi skimmed milk

60g golden syrup

32g of bronze sheet gelatine

Black food colouring gel

Red food colouring gel


METHOD

You’ll need to prepare your glaze around one and a half hours before you need it. The method is exactly the same as a coloured mirror glaze, just the ingredients are slightly different. First soak your gelatine in cold water so it is completely covered. Take a small saucepan and heat your cream, milk and syrup until just boiling. Remove from the heat and pour into a bowl containing your dark chocolate. Whisk until melted then whisk in the oil and drained, squeezed gelatine. Finally whisk in enough black colouring to darken to an almost black colour, then some red to give it a red sheen when stirred.



Ensure you use a concentrated gel colouring. If you add too much it'll make your glaze gloopy. Pass through a fine sieve and then transfer to a plastic tub. Cover this with cling film and leave in a cool part of the kitchen. Make sure you stir every 15 minutes while it cools to 32 degrees C. This should take around one to one and a half hours.

When used correctly, you should be able to achieve a shiny black glaze, that in the proper light will reflect surrounding colours back. Use this glaze in the same way as my normal mirror glaze.


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