Mr. Dark
Elenka product code 795
A chocolate glaze giving a semi-glossy coating with long-lasting evenness, in a 12 kg pail. Evenness is the specification that matters: a glaze that streaks or pools is visible from across a room on every unit you produced that day.
Specification sheets are supplied to trade customers on request.
About Mr. Dark
Twelve kilograms of chocolate glaze is a production decision, not a pastry decision. This is the pail for a bench that glazes as a routine rather than as an occasion.
What it is
A chocolate glaze giving a semi-glossy coating that Elenka describes as having long-lasting evenness, in a 12 kilogram pail.
Evenness is the whole specification
Glaze failures are not subtle and they are not private. A glaze that streaks, pools at the base of a cake, or goes patchy as it sets does so on every unit glazed that session, and every one of them sits in a display case where customers compare them side by side.
The failure modes are all about what happens after application: surface tension pulling the layer thin at the top, gravity thickening it at the bottom, and uneven cooling producing dull and glossy patches on the same cake.
A glaze formulated for evenness is one where those forces balance for long enough that the layer sets uniform. That property is invisible when it works and extremely visible when it does not, which is why it is worth paying for on a production line and irrelevant on a one-off.
Semi-gloss is a deliberate choice
A full mirror glaze photographs beautifully and is punishing in a working environment. It shows every imperfection in the surface underneath, marks with every touch, and needs the cake beneath it to be geometrically perfect.
Semi-gloss hides a multitude. For a bench producing volume with staff of varying experience, that forgiveness is worth more than the extra shine, and customers do not compare your cake with a photograph — they compare it with the one next to it.
Pack size, honestly
Twelve kilograms is only economical if you finish it in a reasonable time. Glaze in a working pail gets warmed and cooled repeatedly, and repeated cycling costs any chocolate-based product some body and some gloss.
If you glaze a few cakes a week, Cioccoglass in a 3 kilogram pail is the better buy at a higher price per kilogram, and the finished result will be better because the product is fresher every time you use it.
Where 12 kilograms is right, decant a working quantity, keep the parent pail sealed and cold, and label the decant.
What we do not publish
Ingredients, allergens, shelf life and storage conditions are absent from this page because no Elenka specification sheet is held for the Australian range. Absent means the data is not held, never that the answer is no. Chocolate glazes are commonly built on milk solids — request the sheet before answering an allergen enquiry.
Technical specifications
| Format | 12 kg pail, 1 per carton |
|---|---|
| Applications | cake glazing, dessert finishing, production glazing, layering |
| Elenka product code | 795 |
Full specification on request
The ingredient list, allergen declaration, shelf life and storage conditions for Mr. Dark are provided on the Elenka specification sheet. We supply it on request — please do not rely on the product name when answering a customer allergen enquiry.
Related products
Cioccoglass
A chocolate glaze with a decisive flavour that stays soft rather than setting brittle. Elenka points to it for gelato as well as pastry, because a layer that does not harden is a layer you can still cut through at minus twelve.
Code 2673 kgGelatin-Glasse
A neutral glaze for fruit and finished cakes. The visible job is shine; the job that actually pays is the moisture barrier, which is why a glazed tart at the end of a shift still looks like a product rather than like leftovers.
Code 1656 kgFarcitella Gold
The hazelnut filling in the Farcitella line, with hazelnuts at 14 per cent of the content by Elenka's own account. It holds through a bake at both low and high temperatures, and it comes in a 14 kg pail that only makes sense at real volume.
Code 21014 kgAroma in Pasta
A line of concentrated flavouring pastes for the pastry bench, in five flavours and one-kilogram packs. They are formulated for creams, doughs and mousses rather than for a gelato mix, which is a real distinction and not a marketing one.
Code 651Pistachio — 1 kg · Almond — 1 kg · Lemon — 1 kg · Orange — 1 kg · Strawberry — 1 kg
Frequently asked questions
What does 'long-lasting evenness' mean in practice?
That the surface stays uniform hours after glazing, rather than streaking, pooling at the base or going patchy as it cools. On a production run that is the difference between forty saleable units and forty that look hand-finished by somebody in a hurry.
Is a 12 kg pail right for me?
Only if you glaze continuously. Glaze in a large pail spends its life being warmed and cooled, and repeated cycling costs any chocolate product some body. A 3 kg pail of Cioccoglass is the better buy for occasional work.
Semi-glossy rather than mirror-glossy?
Yes, and it is a practical choice. A full mirror glaze shows every imperfection in the surface beneath it and every fingerprint afterwards; a semi-gloss finish is far more forgiving in a working display.