Troubleshooting: Glazes

01
The glaze doesn’t hold on pastries and slides off

Possible causes and solutions 


 

The glaze was applied at too high a temperature

This makes the pastry surface melt and causes your chocolate mirror glaze to slide off.

The importance of temperature

Condensation on the frozen pastries

Condensation on your frozen cakes and pastries will prevent your chocolate mirror glaze from adhering to the surface, causing it to slide off. To avoid this, only take a few cakes or pieces of pastry out of the freezer at a time and glaze them immediately. Then move on to the next batch.

The temperature of the pastries is too low or too high

The pastries should be at exactly -18°C. At this temperature, your chocolate mirror glaze sets just perfectly.

More about temperature

The glaze is too runny

A recipe that isn’t well balanced or applying the wrong cooking temperatures creates a chocolate mirror glaze that’s way too fluid.

The right ingredients

02
The glaze doesn’t shine when applied on pastries

Possible causes and solutions


 

The glaze doesn’t shine when applied on pastries

Only the exact amount of cocoa powder or chocolate in combination with the other ingredients in your recipe creates a high gloss.

The importance of balance

The glaze can’t be kept in a freezer

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. Try one of the chocolate mirror glaze recipes shown in our tutorials: they yield beautiful results and can be kept in the freezer after you’ve applied them onto your pastries.

Watch the tutorials

03
The glaze has air bubbles in it

Possible causes and solutions


 

Air was mixed in accidentally

Always mix together the ingredients of your chocolate mirror glaze at low speed in a high recipient while keeping the blade of your stick blender submerged at all times.

How to avoid air bubbles?

The glaze isn’t fluid enough

You may have used a chocolate that isn’t fluid enough, e.g. a one-drop chocolate instead of a three-drop chocolate. If so, it’s better to switch to chocolate with a three-drop fluidity.

More about fluidity

The glaze was applied on pastries that were too cold

Always apply your chocolate mirror glaze onto pastries frozen at exactly -18°C.

The importance of temperature

04
The glaze is too stiff

Possible causes and solutions


 

The glaze recipe wasn’t balanced

Only the exact amount of cocoa powder or chocolate in combination with the other ingredients in your recipe creates the perfect texture.

What to take to heart?

The chocolate you used was too fluid

Always use chocolate with a three-drop fluidity. Chocolate that’s too runny or fluid brings out a stiff texture in your chocolate mirror glaze.

More about fluidity

05
The glaze shows tiny dull spots

Possible causes and solutions


 

The glaze was exposed to condensation

If your chocolate mirror glaze comes into contact with moisture, it will give it these tiny dull spots that ruin the perfect mirror-like appeal of your glazed cakes and pastries. To keep condensation from forming on your glazed delicacies, immediately store them in a refrigerator at 4°C when you take them out of the freezer and keep them in there for at least 2 hours. This way, you’ll make sure they retain their flawless appeal.