Did you know that originally chocolate coated only insanely expensive and refined confectionery because of the high cost of cocoa? And to try such a masterpiece of cooking was possible only for the elite.
Nowadays, the preparation of chocolate glaze is available to everyone, just the desire and the prepared confectionery is enough, which we will apply it to. Thanks to the subtle chocolate taste, any banal pastry turns into a real work of culinary art.
Next, we will tell you how to make chocolate cocoa glaze correctly.
How to cook chocolate icing from cocoa?
Constant components for the preparation of chocolate glaze from cocoa are sugar, in the form of sand or powder, butter and directly the cocoa powder. And the basis can serve, depending on the formula milk, sour cream, cream or water. From sugar depends the sweetness of the finished glaze and the density, and from the butter - softness and shine. Varying the proportions of all the components, we get a new taste each time, the density and softness, as well as the speed of the thickening of the finished glaze.
As a rule, for the preparation of chocolate glaze for most recipes, all other ingredients are added to the base and heated to a boil. Apply to the product is still hot and give time to freeze.
A recipe for chocolate glaze from cocoa powder and milk
Ingredients:
- cocoa powder - 3 tbsp. spoons;
- powdered sugar - 120 g;
- milk - 5 tbsp. spoons;
- softened butter - 1.5 tbsp. spoons;
- vanillin.
Preparation
Sugar powder mixed with cocoa powder, topping hot milk, melted butter, at will vanillin and mix until homogeneous, without lumps, condition. Apply immediately to the destination and let it freeze.
This recipe for chocolate glaze from cocoa powder and milk is perfect for both cake and for decorating various cakes , pecans and casseroles.
Chocolate glaze made of sour cream and cocoa powder
Ingredients:
- cocoa powder - 3 tbsp. spoons;
- granulated sugar - 3 tbsp. spoons;
- sour cream - 3 tbsp. spoons;
- butter softened - 50 g;
- Vanillin - if desired.
Preparation
In a small enamel ladle or saucepan combine sour cream, granulated sugar and cocoa powder and stir until homogeneous, adding vanillin, if desired. We put on a very small fire and heat it to a boil, not forgetting to stir all the time. Now add the butter, stir the whole mass until it dissolves and cover the glaze with dessert.