Directions
Heat heavy cream to 80°C (176°F).
Pre-melt chocolate to 35°C (95°F).
Combine by blending together with hand blender.
Heat mirror glaze to 60°C (140°F).
Blend together with chocolate and cream mixture using a hand blender. Do not strain.
Portion into containers and refrigerate.
Reheat slowly to 45-50°C (113-122°F) in water bath or microwave.
For best results, pour over frozen or chilled product and set below 46°C (114.8°F).
Recipe Note:
A Finishing Touch: This recipe provides a smooth, glossy finish to amplify your dessert presentation. One of our favorites? Pour a Perla 64% chocolate glaze over a rich Tumaco 65% chocolate mousse cake. Picture mousse cake create via an anglaise method.
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