What makes glaze shiny?

What makes glaze shiny?

Gelatin. In order for a mirror glaze to work it needs to be liquid when you pour it, but it should just set when it touches the cake. One of the major ingredients to make this happen is gelatin. The gel that gelatin makes is naturally glossy, thanks to the structuring of the molecules in the gel.

Why is my chocolate glaze not shiny?

Possible causes and solutions. Only the exact amount of cocoa powder or chocolate in combination with the other ingredients in your recipe creates a high gloss. Some chocolate glazes can’t be stored in a refrigerator or freezer, because a moist environment makes them lose their gloss and, consequently, their appeal.

Why is my glaze not glossy?

Some glazes are matte because they contain titanium, which crystallizes during the cooling cycle. Adding Silica to a titanium matte glaze won’t necessarily make it glossy. It might, it just depends how much titanium is in the recipe as well as where it falls on the Stull chart.

How long does chocolate glaze last?

Store the glaze in a bowl in the refrigerator. Cover your glaze with a sheet of cling film to keep it out of contact with air. It can be kept for about a week. Before applying on pastries: heat up the glaze to ±35°C.

Why is my mirror glaze so thick?

If it is too thick, it has probably cooled too much. Good thing about mirror glaze is you can gently reheat it to 115°F and start the cooling process over. If the mixture is watery something has gone completely wrong.

How do you store chocolate glaze?

Store the glaze in a bowl in the refrigerator. Cover your glaze with a sheet of cling film to keep it out of contact with air. It can be kept for about a week.

How do you make a glaze more glossy?

It’s really easy to convert a matte glaze to a glossy glaze, just by adding one ingredient – Silica (SiO2). The 3 photos above are pairs of test tiles where the only difference between each pair is the addition of Silica. Matte glaze on the left + Silica = glossy glaze on the right.