Whatever desserts we make, we must admit:The most effective cupcakes, cakes and pastries look in chocolate glaze. Of chocolate make and culinary "crust" for fruit. With such a "shell", any sweet dish looks appetizing and desirable. At first it may seem that this is a complicated matter. But when we tackle it, you will see that it is quite simple. The main thing is to follow certain rules, and everything will turn out. From this article you will learn how to prepare chocolate icing from chocolate. Recipes with photos of different coating options and tips on how to achieve the desired consistency and smoothness of this culinary decoration, we will give below.
What should be the chocolate
To glaze came out homogeneous, you need to takepure product, without any impurities, which are usually added for taste. No nuts, raisins and other fillers. But the structure of chocolate plays a role. For example, its porous species are not suitable for glaze. When heat treated, this product is stratified. White and black varieties are excellent for chocolate glaze. From chocolate dessert, the culinary "crust" turns out to be especially delicious.
You can also use other varietiesthis dessert. For example, the so-called culinary chocolate. It melts easier than normal. Often the glaze is made from quilt. A "cover", made of white chocolate, you can even paint in different colors. Often the quality of the glaze also depends on what percentage of the cocoa butter is contained in this dessert. It is best to use only one kind of chocolate. Then the mass is guaranteed not to separate and clump.
How to make chocolate chocolate icing: basic recipe
Let's start with the simplest. Take a tile of dark chocolate, with a cocoa content of at least 72 percent. Break it into pieces and put it in a bowl.
Attention! The container for melting chocolate should be absolutely dry, without any water.
It is allowed to lubricate it with creamy orvegetable oil, and even so that then the glaze was easier to "get" from there. And the bowl after this clean is easier. We will have our basic chocolate frosting of chocolate and milk. The latter is necessary to ensure that the product does not become too thick. Then it will very quickly congeal, and before we can smear some dessert with glaze, how it will become firm. Therefore, if we are preparing the "top" for a confectionery product, we will need milk.
But in the event that we make the icing for dipping fruit or prunes, that is for home "sweets", then you can do without it. On the tile of chocolate will go five tablespoons of milk.
Cooking process
So, what do we do next to get outchocolate glaze? From the chocolate we have already prepared "raw materials" - they broke the pieces. Now put a bowl with them and milk in a water bath. This is necessary so that the bottom of the container, in which we heat the chocolate, does not heat up too quickly. Otherwise, the glaze will become whitish when it cools down, which will not look very aesthetically pleasing. In addition, the size of the bowl should be larger than the pots for a water bath. This is necessary so that the steam does not come in contact with the chocolate. Therefore, you can not close the bowl cover.
Do not move away from the stove and stir all the time untilproducts will not turn into a thick mass. By the way, the spoon, which we do, must also be absolutely dry. Otherwise, the glaze may appear non-uniform. And of course, the mass should not boil. The ideal temperature of chocolate for making glazes should not exceed 40 degrees.
How to make white chocolate chocolate and butter glaze
This kind of confectionery "coating" is usually donefrom a white dessert. It is prepared according to the technology of the basic recipe. We break the tile of white chocolate into pieces, put them in a dry bowl and add three tablespoons of sweet bacon cream or fatty (at least 30 percent) cream. We put it in a water bath. Constantly stir. After the mixture has melted, turn off the gas, add 40 grams of good butter. Again, everything is mixed. Such a chocolate cream needs to be slightly cooled before applying to the product. You can also prepare it with the addition of condensed milk and vanilla. White chocolate is sometimes cooked differently. Two tiles of dessert are broken, put on a water bath. Add a tablespoon of milk and 180 grams of powdered sugar. When you get a thick paste, after removing it from the heat, dilute another spoon of warm milk. For gloss put a little oil. And then everyone is whipping with a blender or a mixer.
Icing with honey
This additive gives the product a very originaltaste. The recipe for chocolate chocolate coating is also very simple. We take any tile - dark, white, culinary or other dessert. As in the basic recipe, put the pieces in a bowl and pour 4 tablespoons of milk. After the mixture is melted, turn off the fire (but do not remove the bowl from the pan). Add 30 grams of butter and 4 large spoons of honey. Stir until completely dissolved. In this glaze you can still throw various additives - ground nuts, coconut shavings, pour rum or cognac. Of course, this is done before the mixture cools.
Ganache
It happens that the glaze nm is needed exclusivelyto cover cakes and pastries. Then she prepares a little differently. Chocolate glaze for chocolate cake, the recipe of which will be given below, is called ganash. How to cook it? Most often this type of glaze is made not from chocolate and butter, but from a mixture of dessert and cream. For this, the tile must be broken into small pieces. Then it is poured with the same amount of cream, which is preheated almost to the boiling point. The mixture is left for a while to allow the chocolate to dissolve.
To make it homogeneous, it must be carefullymix. Since this glaze is more liquid than the one prepared for steaming, it is allowed to cool slightly. But anyway, ganache must be liquid enough to be able to apply it to the product.
Cooking on Fire
In most of the previous recipes, chocolatechocolate frosting was done on a water bath. That is, it was important that the dishes for its preparation were dry and did not touch the fire. But there is another way. Tile the chocolate, as always, we break into pieces and pour a tablespoon of water. We put on a very small fire and constantly get in the way. Chocolate should melt to a liquid state, but do not stick to the walls. Separately, in another bowl, melt 50 grams of butter. Then turn off the gas under the chocolate. In small portions, we add ghee. Do this until you get a smooth smooth mass. But chocolate and butter for this recipe should be of very good quality, otherwise they will not unite.
Glyssage
How to make chocolate chocolate frosting soimage, so that it looks like a mirror? This method is called gliding. He probably belongs to the most difficult. Do this glaze with syrup or gelatin. In order to cook it, we need such products: one and a half chocolate bars, 100 grams of condensed milk, 2/3 cup of water. We also take 150 g of sugar and syrup from glucose, 15 g of gelatin. Let's start cooking. Pour gelatin half of the specified volume of water. Sugar and syrup are mixed in a bowl. Add the rest of the water there. We put the capacity on a small fire and wait until the sugar dissolves.
In another bowl, we break the chocolate, fill it with swollen gelatin and condensed milk. Then add hot syrup. Mix the mixture with a mixer or blender. Then let's cool down a little.
Can I use milk chocolate?
This fudge is suitable for covering confectioneryproducts in the event that it is made of a thin dough. In addition, this glaze leaves a characteristic aftertaste. It is very sweet and fragrant. The recipe for chocolate glaze from milk chocolate is as follows. On two tiles of dessert we take 150 grams of not too fat cream. We break the chocolate into a bowl. Fill with cream. Warm it over low heat until the mixture has become homogeneous. The chocolate frosting, cooked in this way, will look dull on the cake, cake or roll. A similar coating can be made as mirror as glazing. To do this, at the end of the process, add a piece of good oil to the mixture and stir until smooth.
How to apply glaze to a confectionery product
If we are preparing a "crust" on a water bath,proceed as follows. When our mixture melts, turn off the gas. But chocolate chocolate frosting is very capricious. Therefore, in no case remove the bowl from the pan, which served as a water bath for her. Directly from there take the finished glaze and apply it to the surface of a cake or other baking - a spoon or a brush, depending on how you are going to decorate it. You can put the product on the grate and pour on top. And then level with a shovel or brush.
If you make ganache or icing on fire, thenthe product is covered with chocolate twice. Then the surface will be fairly dense and shiny. Between the coverings, take a short break. After all, this icing hardens more slowly. Sometimes it is applied only to the surface of the cake, and sometimes covers the edges. To make the layer of fondant look perfectly even, it is best to put it on a layer of jam or jam.
When plotting glazing, you need to usethermometer. This mass covers the cake when its temperature reaches 35 degrees during cooling. Over the "crust" you can lay out other elements of the decoration - fruits, nuts, candied fruits. If you did not use all of the sweets, it is stored in the refrigerator in food film or cellophane. So it does not dry up. And it can be frozen without harm for taste and structure.
Some tips
We have already said that in order tomake chocolate icing for a chocolate cake, you need to follow the rules. They are quite simple. Do not make the mixture too thick, otherwise it will be difficult to apply. But even very liquid can simply drain off the cake. Therefore, the ideal sweetener is the consistency of sour cream. Well, what if the glaze was still dense or liquid? In principle, all this can be corrected. In liquid glaze add a teaspoon of powdered sugar, and thickly diluted with a small amount of warm water. If you replace the water in the recipe with lemon juice, then the sweet will get an original sourness, which gourmets will appreciate. And to paint white chocolate in different colors, in addition to the hot mixture you need to add vegetable oil without a smell and the desired food color.
Secrets of housewives
Glaze can hide many of the disadvantages of yourbaking. For example, if the cake breaks up, or if its top is not golden. Covered with chocolate cake must be sure to stand in the refrigerator (or at the appropriate temperature on the balcony) for several hours. And it's better all night. In any case, no matter how much time you take, cooking is worth it. After all, all the cooks and housewives know that the glazed product will look much more attractive and spectacular. Of course, the glaze can be used for other purposes. It is glued together with cakes, labeled and used as an element of decoration. By the way, you can draw with chocolate on the cake using a conventional medical disposable syringe, only without a needle.
