Tier 3 Chocolate Spider Web Mirror Glaze

Chocolate Spider Web Mirror Glaze

LEVEL: HARD 3 HOURS + FREEZING OVERNIGHT SERVES: 3

Ingredients

Mirror Glaze
168g Caster Sugar
168g Water
168g Glucose
112g Condensed Milk
85g Dark Chocolate (70%)
12g Powdered Gelatin (Platinum Strength)
72g Cold Water

Spider Web Glaze
100g Mirror Neutral
½ Tsp Titnium Dioxide

Vanilla Financier
65g Ground Almonds
140g Icing/Powdered Sugar
40g Plain Flour
15g Honey
120g Egg Whites
½ Tsp Vanilla Bean Paste
Zest ½ Lemon
120g Unsalted Butter, Melted
Q.S Flaked Almonds (Optional)

Recipe From Bake It Better | mattadlard.com
Copyright © 2020 Matt Adlard. All Rights Reserved
Whipped Ganache
3.5g Platinum Gelatin
21g Cold Water
380g Double/Heavy Cream
130g White Chocolate
½ Tsp Vanilla Bean Paste

Streusel
65g Plain Flour
50g Soft Brown Sugar
50g Ground Almonds
50g Unsalted Butter, Cold

Chocolate Mousse
160g Double/Heavy Cream (a)
160g Whole Milk
35g Caster Sugar
35g Egg Yolks
340g Dark Chocolate (70%)
520g Double Heavy Cream, Cold (b)

Q.S = This is an abbreviation for Quantum Satis and simply means 'Add as much of this
ingredient as is needed to achieve the desired result, but not more'

To Decorate

Cocoa Nibs

Equipment

● Mixing Bowls
● Digital Measuring Scale
● Piping Bags
● Rubber Spatulas
● Digital Thermometer
● Zester/Microplane
● Hand Blender
● 3 x 3 ½” Ring Molds
● 3 x 3” Ring Molds
● Offset Spatula
● Blow Torch

● Baking Tray
● Small Saucepan
● Stand Mixer
● Tall Measuring Jug

Method

DAY 1

Mirror Glaze

1. Into a medium saucepan, add the gelatin powder and cold water. Allow it to bloom for
15 minutes. After 15 minutes, gently melt the gelatin over a low heat and then pour the
gelatin liquid into a bowl. Set this in the fridge for 1 hour.

- 12g Powdered Gelatin
- 72g Cold Water

2. Into a medium saucepan, add the water, sugar and glucose. Place the pan on a medium
heat, we are looking for it to reach a boil (100C/212F) on a digital thermometer.

- 168g Water
- 168g Caster Sugar
- 168g Glucose

3. While the mixture is heating, add the chocolate and condensed milk into a tall jug.

- 85g Dark Chocolate (70%)
- 112g Condensed Milk

4. Once the sugar mixture reaches a boil, immediately remove it from the heat and pour it
over the chocolate. Allow it to sit for 2 minutes.

5. Remove the gelatin from the fridge and add this into the jug. Take a hand blender and
blend the mixture until it is smooth. You want to try and avoid getting air bubbles in the
mixture but this can sometimes be hard with a traditional hand blender. If you do have
bubbles on top, give the jug a good tap on the table and then use a spoon to scoop the
bubbles off of the top.

6. Pour the mirror glaze into a bowl and cover the surface with a sheet of clingfilm. Set in
the fridge overnight.
Whipped Ganache
1. Place the powdered gelatin into a small saucepan along with the cold water. Allow it to
bloom for 10 minutes.

- 3.5g Powdered Gelatin (Platinum Strength)
- 21g Cold Water

2. Add the double/heavy cream into a saucepan along with the vanilla. Place it over a
medium heat until the mixture is steaming but not boiling.

- 380g Double/Heavy Cream
- ½ Tsp Vanilla Bean Paste

3. Place the chopped chocolate in a tall jug and pour the cream over the top. Melt the
gelatin very gently in the pan and pour it into the jug.

- 130g White Chocolate

4. Take a hand blender, and blend the mixture until it is smooth. Pour the mixture into a
bowl and cover the surface with cling film. Place it in the fridge overnight (or for a
minimum of 6 hours). The longer you leave it the better as it gives the gelatin time to
stabilise everything.
DAY 2

Vanilla Financier
1. Preheat your oven to 165C/330F. Into a large bowl add the dry ingredients and whisk to
combine.

- 65g Ground Almonds
- 140g Icing/Powdered Sugar
- 40g Plain Flour
- Zest ½ Lemon

2. Next, tip in the egg whites along with the honey.

- 15g Honey
- 120g Egg Whites

3. Finally, take the melted butter & vanilla and pour this in. Initially, it will look slightly split,
but just keep whisking until it is combined.

- ½ Tsp Vanilla Bean Paste
- 120g Unsalted Butter, Melted

4. Take a tray, roughly 10”x6” (don’t worry too much about the size, if your tray is bigger it
will just result in a slightly thinner financier). Grease it lightly with butter and place a
sheet of parchment on the bottom. Tip the financier batter into the tin and as an option,
sprinkle some flaked almonds on top. Bake for around 20 minutes or until it is lightly
golden around the edge, then remove it from the oven and allow it to cool.

5. Once cooled, use the 3” ring mold to cut out 3 discs of the financier. You will have some
spare but these are great scraps to eat!
Streusel

1. Add all of the dry ingredients into the bowl of a stand mixer fitted with a paddle
attachment (or just in a large bowl, you can use your hands too). Mix them briefly so that
they are evenly combined.

- 65g Plain Flour
- 50g Soft Brown Sugar
- 50g Ground Almonds
- Pinch of Salt

2. Add in the cold butter and mix on a medium/low speed until the butter has broken down
into small pieces, it should resemble the texture of a crumble topping with butter pieces
roughly the size of peas.

- 50g Unsalted Butter, Cold

3. Scoop the dough into your hands and squeeze it together to form a ball and press it
through a wire rack (optional - you can just crumble it with your hands too!) onto a tray

lined with parchment/silicon mat.

4. Place it in a preheated oven at 175C/350F for 8-10 minutes, it should be a light golden
colour. Give it a quick stir once it comes out of the oven just to mix in any of the butter
than might have melted then let it cool for 10-15 minutes.

Insert Assembly

1. Take the 3” ring molds and wrap the bottoms tightly with cling film.

2. Place a disc of financier into the base of each ring mold.

3. Next take a tablespoon of streusel and press this firmly into the ring mold. Pack it down
with the back of a glass or spoon so that it is as flat as possible.

4. Finally, remove the whipped ganache from the fridge and whisk it to soft peaks. Place it
in a piping bag and pipe this into the top of each ring mold. Use an offset spatula to
flatten the top of each ring mold. Place the insert in the freezer overnight.

Day 3

Chocolate Mousse

1. In a medium bowl, whisk together the egg yolks and sugar until pale and thick.

- 35g Caster Sugar
- 35g Egg Yolks

2. Meanwhile, take a medium saucepan and place the double/heavy cream (a) & whole milk
on a medium-low heat. Heat it until it is just steaming, but not boiling. While this is
heating, place the chopped chocolate into a tall jug.

- 160g Whole Milk

3. Once hot, slowly pour it over the egg yolks and whisk constantly. Pour the entire
mixture back into the pan and whisk until it reaches 75C/167F on a digital thermometer.

4. Once at temperature. Pour the mixture over the chopped chocolate and blend together
with a hand blender until smooth. Allow the mixture to cool for about 20-30 minutes (at
which point the temperature should be roughly 28C/82F), then pour in the cold double
cream (b) and blend again until smooth. If it is a little hot, the chocolate mousse will just
be slightly runnier when you pipe it, but that’s ok!

- 340g Dark Chocolate (70%)

5. Remove the 3” insert from the freezer and use a blow torch just to heat the ides of the
ring molds. Press the insert gently to pop it out of the ring mold.

6. Place the chocolate mousse into a piping bag and wrap the bottom of the 3.5” ring
molds tightly with cling film. Fill the molds up about ⅓ of the way then lift the frozen
inserts into the centre of each mold. Fill in the rest of the ring mold with chocolate
mousse. Smooth the top of it with an offset spatula. Place the molds into the freezer
overnight.

Day 4

Final Assembly & Glazing

The key to a mirror glaze is temperature. As we are making a spider web mirror glaze we need
to ensure that our mirror glaze and spider web glaze are both at the correct temperatures at the
same time. This can be a little fiddly but with practice, you will perfect the timing.

You need to warm up the mirror glaze about 1 ½ - 2 hours before you are ready to glaze.

1. Remove the mirror glaze from the fridge - it should have now set into quite a firm jelly.
Lift it out of the bowl and break it up into chunks. Place this into a bain-marie and very
gently melt it over a medium heat. Try not to stir it too vigorously as we don’t want to
add too many air bubbles here.

2. Once it has melted fully, pour the mixture through a fine-mesh sieve into a tall jug. Leave
it out at room temperature, stirring it every 10-15 minutes (otherwise, a skin can form)
and keep checking the temperature with a digital thermometer. You are looking for a
temperature of around 28C/82F.

3. While the glaze is cooling - now is a good time to remove the ring molds from the
chocolate mousse. Heat the edge of the ring mold with a blow torch and gently push the
mousse out. Place the mousse back in the freezer while you wait for the glaze to cool.

Key Recipe Note

The “perfect” final temperature of the glaze can vary depending on your set up. If your
freezer is slightly colder for example and your glaze is too cool, it will set very quickly
and not drip down smoothly.

If your dessert isn’t quite as cold, a warmer glaze will simply run off and not set fully. It
can take a few trials to find the right temperature for you, so if at 28C it doesn’t work,
simply scrape it off, place the mousse back in the freezer and adjust the glaze by a few
degrees. I have gone as low as 23C/74F before! Don’t be discouraged if it doesn’t work
first time, it might be a case of just finding what temperature works for you.

4. When your mirror glaze is at about 30C/80F, it is time to make the spider web glaze.
Place the mirror neutral into a saucepan along with the titanium dioxide. Heat it up,
stirring it as you heat it, until it reaches about 65C/150F. We want this to be at around
55C/130F when the mirror glaze is at 28C.

5. Now that both glazes are at temperature it is time to glaze. Remove the frozen
chocolate mousses from the freezer and place them on a wire rack with a sheet of cling
film underneath. Take the mirror glaze and swirl the jug slightly, then starting from the
edge, pour the glaze around the outside of the cake and then into the centre.

6. Immediately take the spider web glaze and pour it on to palette knife and swipe this
across the top of the mirror glaze.

7. Tap the wire rack on the table to help the glaze run down and settle. Allow it to sit on
the rack for 30 seconds.

8. After 30 seconds, place a toothpick into the centre of the mousse and drag the mousse
across the wire rack to scrape off the excess glaze.

9. Carefully lift the mousse up and roll the bottom in cocoa nibs. Place the mousse down
onto the serving plate and carefully lift the toothpick out. The glaze should settle and fill
in the hole left by the toothpick but if not just take some spare glaze and fill it in slightly.
10. Allow the dessert to sit at room temperature for 2 hours or place it in the fridge for 4-5
hours before eating so that it has fully defrosted.


Recipe Notes

If you do not have Platinum gelatin - the chart below is great for converting the required
amount of gelatin you will need depending on your strength,

For example - if you have silver strength gelatin, for this recipe you would need 14g Gelatin +
84g Water.


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Chocolate Spider Web Mirror Glaze

LEVEL: HARD 3 HOURS + FREEZING OVERNIGHT SERVES: 3

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