Chocolate glaze - the simplest recipes for decorating dessert

Chocolate glaze is able to decorate and transform any dessert. Only at first glance it may seem that it is too difficult to prepare, but this is actually not the case. There are various options for making this delicious decoration, everyone can find an option for themselves.

How to make chocolate icing?

How to melt chocolate for glaze is a question that interests everyone who is going to cook this decoration for the first time. The recommendations given below will help to cope with the task perfectly and make a real confectionery masterpiece.

1. Chocolate is better for melting, using a water bath. If you ignore this rule and try to stoke it directly over the fire, there is a risk that it will curtail.
2. The dishes in which the chocolate is heated should be completely dry.
3. If you want to get a brilliant glaze, you need to add butter to it.
4. To glaze does not fold and do not separate, only one kind of chocolate is needed.
5. If the icing is left, it can be frozen, and then melt in a water bath and used again.

Dark chocolate glaze - recipe

The glaze of bitter chocolate fits perfectly on various desserts. And with her help you can cook great homemade sweets. To do this, simply dipped in it dried apricots, prunes or nuts and waiting for its full congealing. Chocolate for this is better to use bitter without various additives.

Ingredients:

• grated bitter chocolate - 150 g;
• granulated sugar - 100 g;
• sour cream 20% fat content - 250 g.

Preparation

1. Sugar is ground with sour cream, mixed well, placed on a small fire and brought to its dissolution.
2. Add the grated chocolate and wait until it also melts.
3. Remove the mass from the fire, still stir until thick.
4. Dark chocolate glaze is immediately applied to dessert.

Milk chocolate frosting

The chocolate cake glaze, which is presented below, turns out to be a light brown color. If you want to get a darker mass, you can add cocoa with sugar. Then the color will become darker, and the taste will be more saturated. If desired, the glaze can be flavored with vanillin.

Ingredients:

• milk chocolate - 100 g;
• milk - 60 ml;
• sand of sugar - 50 g.

Preparation

1. Melt the chocolate.
2. Pour in the milk.
3. On a low heat, bring to a boil.
4. Add sugar, stir and then bring to a boil and boil to the desired density.

White chocolate glaze

The white chocolate frosting for the cake is prepared simply and quickly. And that the chocolate melts well, it is broken into small pieces and heated exclusively in a water bath. This is a prerequisite for such a delicate product. Ready glaze should be applied to the product immediately while it is still warm.

Ingredients:

• milk - 50 ml;
• chocolate white - 200 g;
• powdered sugar - 180 g.

Preparation

1. The chocolate bar is broken into small pieces and melted in a bowl set in a water bath.
2. Pour half of the milk into the powdered sugar, mix thoroughly and pour the mixture into the melted chocolate.
3. Stir until a uniform, thick mass is obtained.
4. Pour the remaining milk and beat the mixture with a mixer.
5. The white chocolate glaze is immediately applied to the cake while it is still warm.

Chocolate and butter glaze

The chocolate and oil cake glaze is shiny and looks great on all desserts. If the mass is too thick, some warm water or milk is poured into it. Of this amount of ingredients will not be much glaze, which is enough to cover a cake with a diameter of 24-28 cm.

Ingredients:

• milk chocolate - 100 g;
• butter - 50 g;
• drinking water - 20 ml;
• cocoa powder - 30 g.

Preparation

1. Chocolate is melted in any convenient way.
2. In the hot mass, add oil, cocoa and thoroughly mix.
3. If necessary, pour a little warm water, stir and apply the chocolate icing on the cake.

Chocolate and milk frosting

The chocolate and milk chocolate cake is the easiest to prepare. Only it is necessary to use high-quality chocolate, otherwise the product can simply not melt. Apply this glaze on the cake should be immediately hot, then the surface will be more even, and the cake will be further impregnated.

Ingredients:

• dark chocolate - 100 g;
• milk - 50 ml.

Preparation

1. Chocolate is broken into small pieces, placed in a dry bowl and melted.
2. Pour in the milk and stirring, stand on a water bath, until the mass becomes homogeneous.

Chocolate and cream glaze

Chocolate and cream glaze is an excellent solution for decorating a homemade delicacy. It comes out gentle and airy and in its structure resembles ganache. This glaze is also great for decorating other desserts. The important point in this case is the right choice of cream. They should be fresh and their fat content should not be less than 35%.

Ingredients:

• white chocolate - 100 g;
• butter, natural - 40 g;
• cream fatty - 3 tbsp. spoons.

Preparation

1. Chocolate is placed in a bowl and melted on a water bath.
2. Add the oil and stir until it dissolves.
3. Whip the cream to the desired density, carefully put into the chocolate mixture and stir.
4. Using a confectionery bag or a normal thick packet with a cut tip, it is applied to the cake. The glaze is ideal for streaks of white chocolate and cream.

White chocolate glaze for make-up pops

Cock-pops have become more popular lately. These small cakes on a stick will be appropriate at any event, and especially quickly they will fly away at a children's party. Color glaze made of white chocolate will make these desserts even more interesting. And that it came out homogeneous, dry components must be sieved.

Ingredients:

• white chocolate - 4 tbsp. spoons;
• powdered sugar - 4 tbsp. spoons;
• wheat flour - 4 tbsp. spoons;
• milk - 4 tbsp. spoons;
• butter 82.5% fat content - 50 g.

Preparation

1. Dry ingredients are mixed.
2. Milk is placed on a plate, oil is added and brought to its dissolution.
3. Add the chocolate and stir.
4. In the received weight gradually enter a flour mix and quickly stir to not have lumps.
5. Add the dye and bring it to a gloss on a low heat, remove the chocolate glaze from the plate and, with constant stirring, cool down to 30 degrees.

Mirror glaze of white chocolate

The chocolate glaze recipe, presented below, at first glance may seem too complicated. In fact, everything is much simpler. Such an ornament, even the simplest biscuit, will turn into an appetizing masterpiece. Apply glaze on the cake should be immediately after cooking, until it has not yet cooled down.

Ingredients:

• water 80 ml;
• white chocolate - 180 g;
• fine crystalline sugar - 180 g;
• gelatine - 20 g;
• glucose syrup - 180 ml;
• condensed milk - 120 g;
• titanium dioxide - 10 g.

Preparation

1. Gelatin is poured with a small amount of water, left for swelling for a quarter of an hour.
2. Pour water into the pan, add titanium dioxide, sugar and glucose syrup.
3. Place the container on a plate, bring to a boil and cook, stirring, minutes 2.
4. Remove the container from the fire, add condensed milk with chopped chocolate and stir until dissolved.
5. Pour in the swollen gelatin.
6. All this is whipped with a mixer and if necessary, a dye is injected.
7. Immediately, the mirror glaze of chocolate is applied to the surface of the dessert.

Chocolate donut glaze

Chocolate glaze made of chocolate and butter is prepared incredibly easily and simply. The main thing is to choose quality ingredients and melt them. You can do this on a water bath, or you can use a microwave oven. To use the components melted faster, they must first be ground.

Ingredients:

• chocolate natural bitter - 100 g;
• creamy natural oil - 25 g.

Preparation

1. Chocolate with butter is melted in a water bath.
2. In a warm glaze dunk donuts.