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from Martha Stewart

Jacques Torres's Shiny Chocolate Glaze

Gelatin is the key to a glistening chocolate glaze that stays put on your cake. Jacques Torres prepared this recipe with Martha on Episode 501 of "Martha Bakes."

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This is how to make a white or dark chocolate mirror glaze (glacage miroir), a shiny glaze for professional French entremets.

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from JOHN WHAITE

MIRROR GLAZE

Mirror Glaze Recipe. Heat the sugar, water and golden syrup in a small saucepan. Allow to boil for a minute or two, then remove from the heat and whisk in the cocoa powder. Whisk in the cream, then return to a medium heat for a minute, stirring constantly. Remove from the heat. Add softened gelatin and stir until dissolved.

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