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Written by Isabella Berkoff
•Posted on May 07 2021
An extremely versatile, freeze-thaw stable glaze with a high shine for all bakery applications, including white, milk and dark chocolate finishings of cakes and other desserts. These recipes are formulated without gelatin, so the heavy cream can be substituted with nut milk for vegan desserts. Enjoy!
Rated 5.0 stars by 1 users
Intermediate
70.55-72.31 oz (2000-2050g)
Simple, but revolutionary! This Luker Master Chocolate Glaze Recipe not only provides intense flavor, but it also creates a smooth, glossy finish to amplify your dessert presentation.
Method: Emulsion
Varies by chocolate: Luker Chocolate (see ratios below)*
15.87 oz (450g) Heavy Cream
35.27 oz (1000g) Jelfix Mirror Glaze
21.16 oz (600g) Nevado 35%
21.16 oz (600g) Noche 40%
19.40 oz (550g) Perla 64%
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).
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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