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Recipes

REVIEW- CHOCOLATE MIRROR GLAZE, vegan

Allergens:

HACCP rules:

Prep Time:

Yield

24

Shelf Life

  1. 1

    In a large bowl set the chocolate chips aside.

  2. 2

    In a small saucepan over medium heat combine the sugar, water, sweetened condensed coconut milk & corn syrup stirring often to at least 150°F.

  3. 3

    Add the agar powder and whisk constantly. Bring mixture to a rolling boil, then remove from heat and pour over the chocolate in the bowl and whisk to melt.

  4. 4

    Cool to 70- 85 degrees before using it to decorate.

  5. 5

    WHEN READY TO USE:

  6. 6

    Place your FROZEN dessert on a cooling rack set over a parchment paper lined sheet pan.

  7. 7

    Pour the mirror glaze over the dessert letting the excess run down over the sides. NOTE: If mirror glaze is too thick, add corn syrup to thin out. Can be re-warmed if using at a later date.

The agar will cause it to set very quickly so try not to use a spatula to ice it, just allow the excess to drip off You can reuse the excess glaze, just scrape it off the parchment paper and store in a clean container in the refrigerator for up to 1 month- simply rewarm when needed

Description

24

Serving Size

—

Shelf Life