I live for that liquid-chrome pour, but even cooling to 31.5°C, blending under the surface, and pouring over a 16 cm frozen entremet, I’m getting a faint haze instead of a glassy reflection. Could my 200-bloom gelatin or cocoa butter ratio be the culprit, or is it my pour height or offset timing?
That ‘faint haze’ has almost always been condensation for me — two quick heat-gun passes to just lift the surface frost on the entremet, then pour at 32–33°C, and it turns mirror-clear. Are you glazing straight from a blast freeze or in a humid room?
, this drives me nuts too — at 31.5°C I often see haze when the gel is too tight; with 200‑bloom I cut the gelatin 10–15% and rest the glaze overnight, then rewarm and pour at 32.5–33°C for a cleaner mirror on a 16 cm entremet. @OP are you using white chocolate or boosting cocoa butter? This breakdown helped me dial ratios: https://www.seriouseats.com/shiny-mirror-glaze-cake-recipe.
I hear you! Sometimes I find that letting the glaze rest a little longer before pouring can help smooth things out. Also, I’ve been told keeping the pour low can reduce that haziness; it’s like trying to get a good selfie — a different angle can work wonders. Have you tried adjusting your gelatin proportion slightly yet?