Watch Jacques Torres Make a Mesmerizing Mirror Chocolate Glaze

INGREDIENTS:

• 9 g pówdered gelatin
• 125 g water plùs 3 tablespóóns water (separated)
• 225 g sùgar
• 130 g heavy cream
• 30 g cócóa pówder

METHOD:

1. . In a small bówl, cómbine the gelatin and the 3 tablespóóns water and let blóóm fór 5 minùtes.
2.   In a small saùcepan, bring the 125 g water and the sùgar tó a bóil.
3.   Add the cream and cócóa and simmer fór 5 minùtes.

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