Mirror glaze ingredients
There are 26 products.
If you make your own mirror glaze, you mainly need three ingredients: gelatine, glucose and white chocolate. This category offers gelatine powder with 150 and 200 bloom from beef, fish or pork, gelatine sheets in packs of 10 to 150, instant gelatine and gelatine spray, glucose syrup in many sizes and in a tube, dried glucose and dextrose, plus white chocolate from Callebaut, Valrhona, Lindt and Felchlin, including an organic vegan option, and Callebaut ruby chocolate. This lets you make mirror glazes in any colour, exactly to your own recipe.
Tips for homemade mirror glaze
- Dissolve gelatine properly: soak gelatine sheets in cold water, squeeze them out well and warm them gently without boiling, otherwise they lose their setting power.
- Glucose for shine: glucose syrup stops the sugar from crystallising and keeps the glaze smooth and supple.
- Blend without bubbles: blend the glaze with a stick blender held at an angle just below the surface to avoid air bubbles, then strain it through a fine sieve.
- The right chocolate: white chocolate is the ideal base for coloured glazes because it takes food colouring easily and evenly. Ruby chocolate brings a naturally pink tone and a fruity flavour.
Frequently asked questions
Which gelatine should you choose to avoid pork gelatine?
Choose beef gelatine as powder or sheets, or the 200 bloom fish gelatine powder. The higher the bloom number, the stronger the setting power, so with 150 bloom you need a little more gelatine than with 200 bloom.
Which fruits do not work with gelatine?
Fresh pineapple, kiwi, papaya, mango and ginger contain enzymes that stop gelatine from setting. For a fruity mirror glaze, use them cooked or choose other fruits.
Ready-made glazes are in the Ready-made mirror glazes category and everything else on the topic in the Mirror glaze category, ideas in our chocolate recipes.