Saracino - Mirror Glazes
Dark Chocolate Mirror Glaze
Glossy finish with a dark chocolate flavor, for individual desserts and mousse cakes.
Saracino dark chocolate mirror glaze gives desserts a glossy finish and a dark chocolate flavor. Its fluid consistency makes it easy to apply and creates a mirror effect on mousse cakes and individual desserts.
Technical specifications
- Packaging
- 350 g
- Application temperature
- 35-40 °C
- Color
- Brown
Recommended uses
- Heat the glaze to approximately 35-40 degrees, stirring until smooth and uniform.
- Pour over a well-chilled or frozen cake or dessert, then place in the freezer for a few minutes to set the shine.
- Ideal for individual portions and mousse cakes
Complete technical data sheet
| Ingredients | glucose syrup, sucrose, water, cocoa powder, thickeners (E440, E406, E450), dextrose, preservative (E202), acidity regulator (E330) |
|---|---|
| Allergens | May contain traces of eggs, tree nuts (almonds, hazelnuts, pistachios), soy and milk |
| Energy / 100 g | 1163 kJ / 278 kcal |
| Fat / 100 g | 2.4 g, of which saturated fatty acids 1.4 g |
| Carbohydrates / 100 g | 60 g, of which sugars 47 g |
| Protein / 100 g | 2,09 g |
| Salt / 100 g | 0 g |
Frequently asked questions
Your questions, our advice
At what temperature should I apply this mirror glaze?
At around 35 to 40 degrees, stir until smooth before pouring over a very cold or frozen dessert.
Is this glaze gluten-free?
Yes, it is gluten-free.
Is this glaze suitable for fruity desserts?
Yes, its intense dark chocolate flavor pairs well with fruity desserts or mousse cakes.
Additional resources
See the Mirror Glazes collection and the Saracino collection.
Find out more
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
