{"id":722,"date":"2011-09-09T17:14:35","date_gmt":"2011-09-09T07:14:35","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=722"},"modified":"2021-02-17T10:15:16","modified_gmt":"2021-02-16T23:15:16","slug":"chocolate-glacage-glassage-chocolate-mirror-glaze","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-glacage-glassage-chocolate-mirror-glaze\/","title":{"rendered":"Chocolate Glacage [glassage]\/ Chocolate Mirror Glaze"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-glacage-glassage-chocolate-mirror-glaze\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-5\" style=\"width:80px\"><a href=\"#comments\">5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div align=center>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-768x1024.jpg\" alt=\"chocolate entremet\" width=\"550\" height=\"733\" class=\"align center\" size-large wp-image-728\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-768x1024.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7.jpg 1536w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n&nbsp;<\/p>\n<p>Above is an entremet <a href=\"https:\/\/www.howtocookthat.net\/public_html\/entremet-recipe-creme-brulee-chocolate-mousse-chocolate-brownie\/\">(recipe here)<\/a>&#8211; covered in chocolate glacage &#8211; yes it was delicious!<\/p>\n<p>The glacage needs to be made at least the day before you need it, but you can store it in the fridge for up to a couple of weeks. \u00a0The item you are covering should be frozen for glazing and then defrosted.<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>20g (0.71 ounces) or 1Tbsp powdered gelatin bloomed in 90g (3.17 ounces) or 1\/3 cup cold water<br \/>\n200g (7.05 ounces) or 3\/4 cup cream (35% fat)<br \/>\n300g (10.58 ounces) or 1 1\/3 cup sugar<br \/>\n90g (3.17 ounces) or 1\/3 cup additional water<br \/>\n100g (3.53 ounces) or 3\/4 cup cocoa powder<br \/>\n250g (8.82 ounces) or 2\/3 cup glucose syrup<\/p>\n<p><a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-large wp-image-724\" title=\"chocolate glacage ingredients\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2-768x1024.jpg\" alt=\"chocolate glacage glaze glassage ingredients\" width=\"640\" height=\"853\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2-768x1024.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2-300x400.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2-225x300.jpg 225w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2-400x533.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-2.jpg 1536w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p>Mix the gelatin with the cold water 90g (3.17 ounces) and set aside.<\/p>\n<p>Heat the sugar, cream and remaining 90g (3.17 ounces) of water until it boils.<\/p>\n<p>Remove from heat, add glucose and sifted cocoa powder.<\/p>\n<p>Stir in the gelatin and mix well.<\/p>\n<p>Strain through a metal sieve<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-725\" title=\"pour chocolate glacage through sieve into bowl.\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-3-300x285.jpg\" alt=\"chocolate glacage glaze glassage mirror glaze entremet recipe how to cook that ann reardon 3\" width=\"300\" height=\"285\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-3-300x285.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-3-1024x975.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-3-315x300.jpg 315w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-3.jpg 1512w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Cover with plastic wrap and chill overnight<\/p>\n<p><a href=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-726 aligncenter\" title=\"cover glacage in cling wrap, resting it on the surface of the glaze \" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4-300x256.jpg\" alt=\"chocolate glacage glaze mirror glaze entremet recipe how to cook that ann reardon cover in cling wrap\" width=\"300\" height=\"256\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4-300x256.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4-1024x873.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4-352x300.jpg 352w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4.jpg 1800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><strong>To use the glaze<\/strong> follow video instructions below &#8211; melt in the microwave in 10sec bursts until reaches 28-33C (91.4 degrees Fahrenheit)<\/p>\n<div class=\"videoWrapper\">\n<iframe loading=\"lazy\" src=\"\/\/www.youtube.com\/embed\/Pg9XDiTVU8s?rel=0\" width=\"550\" height=\"413\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\"><\/iframe><\/div>\n<p>&nbsp;<br \/>\nCake or entremet to be glazed should be frozen. \u00a0Rub off any ice crystals.<\/p>\n<p>Scoop and pour glaze over entremet allowing excess to drip onto a tray.<\/p>\n<p>Once set transfer to serving plate and decorate.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-727\" title=\"chocolate glacage gives a beautiful shine\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4a-300x224.jpg\" alt=\"chocolate glacage glaze mirror glaze entremet recipe how to cook that ann reardon 4a\" width=\"300\" height=\"224\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4a-300x224.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4a-1024x764.jpg 1024w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-4a-400x300.jpg 400w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>glacage recipe credit to: patissierjourney\n<\/p><\/div>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Chocolate Glacage [glassage]\/ Chocolate Mirror Glaze\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-768x1024.jpg\",\n  \"description\": \"Above is an entremet (recipe here)\u2013 covered in chocolate glacage \u2013 yes it was delicious!<\/p>\n<p>The glacage needs to be made at least the day before you need it, but you can store it in the fridge for up to a couple of weeks.  The item you are covering should be frozen for glazing and then defrosted.\",\n  \"keywords\": \"chocolate, easy, best, delicious, yummy, how to, cook, ann reardon, how to cook that\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n  \"datePublished\": \"2011-09-09\",\n  \"prepTime\": \"PT10M\",\n  \"cookTime\": \"PT10M\", \n  \"totalTime\": \"PT20M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"American, French, Australian\", \n  \"recipeYield\": \"5\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n\"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"5\",\n    \"reviewCount\": \"4\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"recipeIngredient\": [\n    \"20g (0.71 ounces) (0.71 ounces (20.13 grams)) or 1Tbsp powdered gelatin bloomed in 90g (3.17 ounces) (3.17 ounces (89.87 grams)) or 1\/3 cup cold water\",\n    \"200g (7.05 ounces) (7.05 ounces (199.86 grams)) or 3\/4 cup cream (35% fat)\",\n    \"300g (10.58 ounces) (10.58 ounces (299.94 grams)) or 1 1\/3 cup sugar\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Mix the gelatin with the cold water 90g (3.17 ounces) (3.17 ounces (89.87 grams)) and set aside.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Heat the sugar, cream and remaining 90g (3.17 ounces) (3.17 ounces (89.87 grams)) of water until it boils.\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Chocolate Glacage [glassage]\/ Chocolate Mirror Glaze\",\n    \"description\": \"Above is an entremet (recipe here)\u2013 covered in chocolate glacage \u2013 yes it was delicious!<\/p>\n<p>The glacage needs to be made at least the day before you need it, but you can store it in the fridge for up to a couple of weeks.  The item you are covering should be frozen for glazing and then defrosted.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-768x1024.jpg\",\n    \"uploadDate\": \"2011-09-09\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/watch?v=Pg9XDiTVU8s&feature=emb_logo\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/Pg9XDiTVU8s\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-glacage-glassage-chocolate-mirror-glaze\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"chocolate entremet\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2011\/09\/chocolate-glacage-glaze-mirror-glaze-entremet-recipe-how-to-cook-that-ann-reardon-7-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"728\" \/><\/a>","protected":false},"author":1,"featured_media":728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[142,748,1651],"tags":[31,523,286,285,276,278,283,284,289,279,288,287,293,277,227,290,291,280,282,521,281,292],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/722"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=722"}],"version-history":[{"count":40,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/722\/revisions"}],"predecessor-version":[{"id":1295,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/722\/revisions\/1295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/728"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}