{"id":24930,"date":"2021-12-02T11:14:00","date_gmt":"2021-12-02T10:14:00","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=24930"},"modified":"2025-07-12T19:41:11","modified_gmt":"2025-07-12T17:41:11","slug":"chocolate-and-cocoa-mirror-glaze-without-glucose-and-condensed-milk","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/chocolate-and-cocoa-mirror-glaze-without-glucose-and-condensed-milk\/","title":{"rendered":"Chocolate and cocoa mirror glaze"},"content":{"rendered":"

\"chocolate<\/p>\n

Today, I’m sharing with you a delicious recipe for a chocolate and cocoa glaze without glucose or condensed milk, a simple and effective alternative to enhance your mousse cake. Unlike the traditional cocoa glaze, this version holds up very well to freezing, making it perfect if you want to fully complete your entremets in advance and refreeze it after glazing.<\/p>\n

After my recipe for ultra-shiny chocolate mirror glaze<\/a> which was hugely successful, I wanted to share this one with you, which is intense in cocoa.<\/p>\n

This glaze is very fine on the palate, I guarantee it. No more overly gelatinous glazes that you sometimes see removed from cakes, like Cyril Lignac does in “Le Meilleur P\u00e2tissier”! This one coats desserts delicately, without weighing them down, and gives them a very shiny and elegant finish.<\/p>\n

I used it for an absolutely delicious chocolate-vanilla yule log<\/a>, perfect for your festive year-end meals, especially for Christmas Eve.<\/p>\n

Video recipe<\/h2>\n