Cakes, rolls and muffins are often decorated with glossy chocolate icing. Cooking it at home will not be difficult and even beginner confectioners can do it. There are several recipes for making chocolate glaze, of which it is easy to choose the one that suits your taste.
Pick your recipe
You will need
- Basic Chocolate Glaze Recipe
- - chocolate;
- - cream;
- - butter;
- - flavorings;
- - salt, hot pepper.
- White or colored chocolate icing
- - White chocolate;
- - cream;
- - dye.
- Dark Chocolate Frosting
- - bitter chocolate;
- - icing sugar or sugar syrup;
- - cream.
- Chocolate glaze on squirrels
- - 2 egg whites;
- - 2 tablespoons of sugar syrup;
- - 1/3 cup of natural cocoa powder;
- - a pinch of salt.
- Chocolate icing on sour cream
- - 1 cup of chocolate chips;
- - ½ cup sour cream with a fat content of 35%;
- - 2 glasses of powdered sugar.
Instruction manual
1
Basic Chocolate Glaze Recipe
To make a classic chocolate glaze, you will need two parts of chocolate for one part of thick cream. Chocolate should contain from 50 to 70% cocoa beans, and cream should be taken 35% fat. If the cream is less greasy, they add natural butter. Grease adds gloss to the glaze and helps to retain aromas. For 1 cup of cream of 20% fat take two tablespoons of oil. Cream with a fat content of 10% should not be used for the preparation of glaze.
2
In a small saucepan, heat the cream. Reduce heat to medium and melt the butter in cream. Grate the chocolate on a coarse grater and transfer to the mixer bowl. Start pouring a warm butter-cream mixture, stirring gently. Chocolate should melt completely. Cool the chocolate mixture lightly and beat it with a mixer or whisk. So you get a homogeneous, oxygen-rich mass, from which a smooth, mirror-like glaze will come out.
3
Some confectioners prefer to melt chocolate in a water bath. For this, a container with chocolate chips is placed in a wider container with boiling water and heated over low heat, stirring constantly. In melted chocolate, butter and warmed cream are gradually added. If you pour cold cream into hot chocolate, then the structure of the glaze will change for the worse, you will no longer be able to achieve the desired smoothness and uniformity.
4
To flavor the glaze, you can use vanilla essence, ground cinnamon, ginger, cardamom, alcohol - rum, cognac, liquor. Spices should be added to the hot mixture, alcohol can be poured into chilled. To make the icing fragrant with citrus fruits, replace a portion of the cream with a few tablespoons of freshly squeezed lemon or orange juice. You can correct the taste of the glaze with a pinch of salt, also some confectioners put a little hot red pepper in the glaze.
5
Cakes should be glazed shortly before serving. Natural chocolate icing, if you put the product decorated in it in the refrigerator with the wrong temperature conditions, may become whitish. Excess moisture also harms the glaze, so store the glazed cake in a dry and slightly cool place. Before covering the cake with icing, it is necessary to cool it, shake off all the crumbs from the surface and place the product on a dish or a special stand, after wrapping their edges with baking paper. With a silicone flat wide spatula, the icing is applied first on the sides of the cake, in a thin layer, then decorate the top and return to the sides again. Finishing touches are made using a long and thin pastry spatula. They flatten the surface of the cake, and then, pressing it to the sides, “smooth” the icing around the product itself.
6
White or colored chocolate icing
The technology for making white chocolate glaze is slightly different from the classic glaze. White chocolate is softer and initially already contains more fat, so only a little cream is added to it. For one cup of grated white chocolate, take 2 tablespoons of cream of 20% fat. Stirring the chocolate, drown in a water bath, then pour warm cream into a thin stream. The mixture is slightly cooled and whipped with a mixer. The advantage of white chocolate glaze is that you can give it any color you want with food colors. If you add liquid dye to the icing, then it is dripped into the cooled mass before whipping. The powder dye is first dissolved in warm cream and combined with chocolate already tinted. By the way, to get a perfectly white glaze, it is worth tinting the yellowish chocolate-cream mass with a small amount of blue dye.
7
Dark Chocolate Frosting
To get a chic glossy icing based on dark chocolate, it is also worth slightly adjusting the recipe by adding powdered sugar or sweet syrup to the mass. One part of bitter chocolate should take one part of fat cream and one tenth of syrup or ½ part of powder. Grind the chocolate, heat the cream in a water bath, add syrup or powdered sugar and mix well, put the chocolate chips and heat until it melts. Cool slightly and beat the mixture with a mixer or with a whisk. The icing of dark chocolate will be less oily, so do not expect special gloss from it.
8
Chocolate glaze on squirrels
Chocolate glaze based on proteins and cocoa powder is called quick, although the technology for its preparation requires certain confectionery skills. The egg whites, previously brought to room temperature, place in a bowl and place in a water bath. Beat them with a mixer at low speed, gradually adding syrup. When the proteins are beaten to hard peaks, stop heating and remove the bowl with the mass from the water bath. Sift the cocoa powder through a frequent sieve and pour it in a thin stream into the icing, constantly stirring it with a flat and wide pastry spatula.
9
Chocolate icing on sour cream
In the absence of cream, you can make chocolate icing on sour cream. Melt the chocolate in a water bath. Mix sour cream with salt, you can add flavorings to it. Lightly whipping the sour cream with a whisk, pour the powdered sugar sifted through a fine sieve into it. When the mixture is smooth, add melted chocolate.
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