Successful icing will not only decorate the home cake, but will also give its taste extra originality. Particularly popular and in demand products under the chocolate coating. About him, we'll talk today and tell you how to correctly make chocolate icing.
Chocolate glaze for dark chocolate and milk cake - recipe
Ingredients:
- whole milk - 6 tbsp. spoons;
- dark chocolate - 195 g.
Preparation
To glaze without doubt, it is necessary to approach responsibly to the choice of chocolate. It should not contain any foreign impurities in its composition, and also be without the addition of nuts, raisins and other fillers. Therefore, before you buy a chocolate bar in the store, check the ingredients on the package.
To prepare the glaze we break the chocolate into small slices and place it in a suitable small bowl or ladle, pour milk into it and put everything in a water bath. Continue stirring the mass until the chocolate slices completely dissolve and mix with the milk until uniform.
Before proceeding to cover the products with chocolate icing, we cool them before in the refrigerator. This will somewhat accelerate the process of hardening of the coating and thus you can get a thicker layer of it. While the glaze is hot and liquid, we fill it with a cake and quickly spread it with a spoon or a silicone brush.
Chocolate glaze for chocolate cake and milk - recipe
Ingredients:
- whole milk - 2 tbsp. spoons;
- powdered sugar - 170 g;
- white chocolate - 380 g.
Preparation
The chocolate frosting looks very exquisite on white chocolate. And many decorations on this surface look much more impressive and attractive. With the preparation of such glaze problems should arise, unless, of course, you take care of the purchase of quality raw materials. To prepare the glaze, only natural white chocolate (not porous) will do. As in the previous recipe to melt it, we will be on a water bath, having previously broken into pieces. After the chocolate texture becomes liquid, add sugar powder mixed with a tablespoon of milk, mix thoroughly, and then pour in the rest of the milk, remove the mass from the water bath and beat it with a mixer.
We apply white icing on the cake quickly, while it's still warm.
Chocolate glaze for chocolate and cream cake - recipe
Ingredients:
- Cream fat content of 15% - 90 ml;
- dark chocolate - 90 g.
Preparation
The principle of making glaze from chocolate and cream is identical to the first recipe, but instead of milk, cream is used, which will somewhat affect the taste qualities of the glaze. In this case, it will be a little more tender and at the same time more caloric. The broken bar of chocolate together with the cream is placed on a water bath and after the chocolate has melted and the ingredients are mixed we pour the mass onto the cake and level it.
Chocolate and butter cake glaze - recipe
Ingredients:
- butter - 45-55 g;
- whole milk or water - 20 ml;
- dark chocolate - 90 g.
Preparation
The glaze with oil turns out to be more saturated with taste and is somewhat different in the process of preparation. Initially, as well as in other variants, we place the broken tile in a scoop on a water bath, adding milk, and let it completely melt. In a separate container, melt the butter and gradually injected into the melted chocolate, continuously stirring until smoothness and uniformity are obtained. Only after this we can apply the finished glaze to the surface of the cake.