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As the name suggests, mirror glaze means to spread it brightly and shine. It can be used not only to beautify desserts, but also has the charm of enhancing the cocoa flavor. The most typical one is the chocolate mirror glaze, which shines like a mirror. It will freeze into jelly immediately after freezing and can be stored in the refrigerator. The cocoa powder has a strong flavor, so don’t add too much. Instructions for use: Suitable for mousse or Bavaria and other creamy soft pastries, not suitable for cakes stored at room temperature. Therefore, I used it on chocolate matcha mousse this time, and the taste is amazing.
