Excellent chocolate taste thanks to its high content of couverture chocolate. Stable texture for clean cutting on all types of surface (domes, Yule logs). Perfectly suited to freezing and deep-freezing, retaining the same shine. Can be used in ganache. Does not crack when frozen.
Chocolate Mirror Glaze
Chocolate-brown, dark chocolate glaze for entremets, mousses, bavarois and ice cream.
Frosted with fruit pectin.
Ready to use. Melt at 45°/50°C in a bain-marie or microwave oven in defrost mode. For optimum shine, blend before use and strain. Spread with a spatula, smoothing with a single paddle movement, or pour over frozen entremets (without frosting). To avoid condensation on the glaze, remove the frozen entremet a few minutes before glazing.
Protect from light and humidity (R.H. max.70%), at temperatures between min. 10°C and max. 20°C. Sensitive to strong odors. Keep refrigerated after opening and consume within two weeks.
2kg, 5kg or 14kg buckets.
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