Ready-to-use chocolate mirror glaze in a 3 kg professional pack: the MIO Glassa a Specchio Cioccolato Plus gives a glossy, mirror-effect coating to modern entremets, mousses, bavarois and semifreddo. It contains 4% cocoa, is gelled with starch and carrageenan (E407) and is stored at room temperature (20 degrees, do not refrigerate). One melt covers many display cakes, with no intermediate preparation needed.
What is a mirror glaze
The mirror glaze (glassa a specchio) is the signature coating of modern French entremets that spread through professional pastry in the 2000s. Its highly reflective surface acts like a mirror, giving cakes the clean, lacquered look typical of patisserie display windows. A ready-to-use glaze removes the hardest variables of the homemade version (gelatine ratios, exact temperature, air bubbles), delivering a consistent result service after service.
The MIO line by Innovaction
MIO is the range of semi-finished products for pastry and gelato shops created and distributed by Innovaction S.r.l. of Ragusa, in Sicily. The line was developed to give professionals a high quality standard at a controlled cost, and it spans glazes, creams, fruit fillings, powders and bases for patisserie and gelato. This chocolate mirror glaze belongs to that professional bases range.
Sensory profile
Deep, glossy brown colour with a smooth, fluid texture when warmed and a clean, lacquered set once cooled. The 4% cocoa gives a rounded chocolate note without the bitterness of a high-percentage couverture, so it complements rather than overpowers mousses and creamy fillings. The surface stays bright and reflective in the display cabinet.
Technical notes
Format: single 3 kg pack. Cocoa: 4%. Gelling system: starch and carrageenan (E407). Storage: dry, at room temperature 20 degrees, do not refrigerate. Commercial shelf life up to 12 months on the sealed pack; see the lid for the exact lot and best-before. Working temperature for application: 35 to 40 degrees.
Professional uses
1) Mirror-glaze modern entremets: warm the glaze in a bain-marie or microwave to 35 to 40 degrees, stir until smooth and pour over the cake while it is still frozen or very cold, then return it briefly to the blast chiller. 2) Coat single-portion mousse cakes and monoportions for the display case. 3) Glaze chocolate or coffee semifreddo before plating. 4) Finish cheesecakes and bavarois with a glossy top. 5) Use as a glossy drip or decorative accent on celebration cakes. Glaze only creamy surfaces (mousse, bavarois, cheesecake): never pour over exposed sponge or shortcrust, which would soak.
Pairings
Pairs naturally with hazelnut and pistachio mousses, red-fruit inserts (raspberry, cherry), salted caramel and coffee bases. It is the chocolate counterpart to a neutral or fruit mirror glaze, so it works well alongside MIO fruit fillings and creams within the same range.
Common mistakes to avoid
Applying the glaze too hot (over 40 degrees) melts the outer layer of the dessert and runs; too cold (below 30 degrees) it sets before it spreads and leaves streaks. Glazing a cake that is not cold enough, or that has surface moisture or frost, produces drips and an uneven film. Pouring over visible sponge soaks the glaze and ruins the mirror effect.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As a shelf-stable ambient product, it ships without a cold chain via standard parcel: direct distribution across Zurich, Winterthur, Uster, Schaffhausen and St. Gallen, with 24 to 48 hour shipping to Ticino (Lugano, Bellinzona, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Grisons (Chur, Davos) via partner couriers (Swiss Post, Planzer, Galliker). Ideal for stock build-up at professional kitchens. Service tailored for pastry labs, gelato shops, restaurants, hotels, delicatessens, Italian grocery stores and home pastry enthusiasts.
Who it is for
For pastry chefs, gelato makers, restaurant and hotel kitchens, banqueting and catering teams that need a fast, consistent, display-ready chocolate finish on modern cakes, in a volume-friendly 3 kg format.
