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Chocolate, Caramel & Coffee Cake with Tonka Bean

✨ Caramel Mirror Glaze

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Ingredients
  

  • 120 g glucose syrup
  • 120 g sugar
  • 60 g water Part I
  • 8 g powdered gelatin
  • 48 g cold water Part II
  • 120 g milk chocolate couverture
  • 80 g sweetened condensed milk
  • Yellow gel food coloring

Instructions
 

  • Bloom gelatin in cold water (Part II).
  • Bring glucose, sugar, water (Part I) to 103°C.
  • Remove from heat, stir in condensed milk and gelatin.
  • Pour over chocolate, let sit, add color, and blend gently.
  • Cover with plastic wrap touching the surface. Chill overnight.