I’m a Baking and Pastry Arts student and I’ve entered a Baking Competition. I am going to use miroir glaze on the top of my chocolate orange mousse cake. I would like to do something attractive with melted chocolate right into the miroir but I don’t know how. As the miroir will be cold, is this even possible? We haven’t covered this in my Program yet, so I’m trying to get a little ahead of myself.
Any advice would be appreciated.