Mirror glaze, ganache, and chocolate base [opera cake]

Chocolate Mirror Glaze– this recipe makes quite a handful, so use as much as you need for this recipe and keep it in the freezer.

1 packet (2 1/2 tsp) gelatin
1/3 cup + 1 tbsp water

1/2 cup milk
2 tbsp butter
1/4 cup water
1/2 cup sugar
1/2 cup cocoa

Bloom gelatin in 1/3 cup + 1 tbsp water.  Set aside.
Sift cocoa.  Make a slurry with cocoa and water(this will prevent lumps).  Add milk.  Stir in sugar.  Add butter.  Microwave until all the sugar has melted and the mixture is hot.  Add in the bloomed gelatin.  Avoid using a whisk for this, as this would create bubbles in the glaze, making it unattractive when using it to coat the cake.  Ideally, this should be made overnight and kept in the fridge in order for the flavors to infuse.

Chocolate Ganache
120 grams chocolate
120 heavy cream -- or substitute with 80 g milk and 40 g butter.  More on cream substitute at the end of the post.  

I like to process my chocolate in a food processor.  The smaller the chocolate pieces are, the faster it melts.  Less hassle at the end of the day.  Lessening the chance of it being heated unevenly in the microwave(for tempering, etc) too.

Heat cream/milk+butter in the microwave until it starts to simmer.  Pour over the chocolate.  Stir until smooth and glossy.

Set aside.
































Chocolate Base
90 grams of chocolate
10 g butter

Measure the butter.

Microwave. 

(you could see the ganache on the side there.)

(Santa Claus chocolate wrappings too)

(#recycledchocolate)

It might be a little lumpy, but microwave in 10 seconds burst until smooth.  

↓ ↓ ↓  Finally, here are the three chocolates, with the chocolate base- lump free and sexy.