Shiny Mirror Glaze cake! (Chocolate & Caramel Entremet Mousse)

[@Sf2602]

Good job! Looks amazing 🎉😊

[@Athenadadummy]

Amazingly gorgeous

[@ChouxChoux.Official]

Thank you! 😊

[@martineriendeau]

It seems that cristalization is happening if I only put 10mL for 65g sugar. Is it because sugar isnt enough fine on my end ? If I put a bit more water, I get it... but once I cool down at 50C the caramel, by the time I poor the butter and melt it, then it's too cold to melt the with chocolate. Thanks though for this reciepe, I'll read about all of this and get better at it! The result is motivating ! :)

[@ChouxChoux.Official]

Hello thank you for your question! Crystallization is a curse but here are some things to help: 1. Superfine sugar also known as caster sugar will dissolve into the water easier 2. You can mix the sugar and water together before it goes on the heat and you can keep mixing whilst it warms up. However you must stop mixing before it boils. 3. Make sure there is no sugar around the rim of the pan and have an even layer of sugar in the bottom of the pan before adding the water. 4. Adding a bit more water is generally okay but just take longer to boil off. In regards to the chocolate, I work in a very hot kitchen in Thailand so everything is prone to melting! In your case just reheat the mixture in a microwave and heat the chocolate in a microwave too. Don’t heat the white chocolate above 35C though. This will destroy the crystal structure in the chocolate and make the ganache too liquid. Also keep butter at room temperature before adding to the caramel. Generally the closer all ingredients are in temperature to each other, the better your product will be with less chance of splitting.