How to make thick chocolate icing from cocoa. Chocolate and cocoa frosting recipes for cake. Milk glaze with cocoa

Perhaps every housewife who has cooked this or that at least once pastry, I thought about how to decorate it or make it even tastier. And one of the most simple options is chocolate icing for the cake. It is incredibly easy to prepare – even a novice cook can do it. At the same time, it perfectly decorates almost any sweet dish, making its taste more interesting and brighter. And if in appearance, for example, something went wrong with the cake initially, this can easily be corrected with the help of ganache.

Chocolate glaze is easy to apply. The main thing is to choose a consistency that is convenient for you: more liquid or thicker. You need to water or coat it while the glaze is still warm. In addition, it is an excellent binding substance for various types of jewelry. You can place any decorative elements on top of the still warm glaze: fruits, berries, nuts, coconut flakes, sweets or even fresh flowers. A little later, the ganache will harden, securely holding everything on top.

As mentioned earlier, chocolate frosting is incredibly easy to prepare. The composition may contain only two ingredients or a little more. The main ingredient is usually chocolate or cocoa powder. If you choose the first option, take natural sweetness without any additives. Sugar or powdered sugar is also required. Additionally, you can take milk, sour cream, butter, gelatin, water, cream - all this will not complicate the recipe at all, but can affect the intensity of taste or the tenderness of the consistency. However, when preparing chocolate glaze, it is worth considering some rules.

1. Use only natural and fresh food. Cheap, porous, or chocolate with additives will not work.
2. Powdered ingredients (cocoa and powdered sugar) it is advisable to pass through a sieve to avoid possible debris and lumps.
3. If the glaze turns out to be too liquid, you can add a little powdered sugar to make the mixture thicker.
4. Butter gives a mirror shine to the glaze. At the same time, if you use full-fat sour cream (at least 20%), you don’t have to add it.
5. Instead of water (or just if you wish), you can add lemon or orange juice to the glaze. It will make the taste even brighter and richer, and the aroma more pronounced.
6. To fill scones or cakes with frosting, the frosting must be thick. If you want to pour over a cupcake or cake, it is better to give preference to a more liquid consistency.
7. When you cover the cake with icing, you need to do it from the center to the edges.
8. If you use liquid glaze, simply pour it over the dessert. They also work with mirror glaze. But if the ganache is thick, then it is better to level it with a knife or culinary spatula.

Chocolate glaze is ideal for decorating cakes, cupcakes, cookies, donuts and buns. And also.

Even a novice housewife can make chocolate glaze prepared according to this recipe. Tasty, tender, moderately viscous - even when frozen, it will not cease to shine. This glaze is made from a small amount of simple, inexpensive ingredients, which can significantly reduce the cost of preparing the recipe. At the same time, cocoa glaze is not inferior in taste to chocolate glaze.

You can use regular cocoa powder or baking cocoa powder. The latter has a brighter aroma and dark rich color, taste qualities they are identical. When you cool the finished glaze, the main thing is not to overcook it, otherwise you will hardly be able to cover a cake or other dessert beautifully.

You will need:

• cocoa powder – 3 tbsp. l.;
• sugar – 3 tbsp. l.;
• milk – 3 tbsp. l.;
• refined vegetable oil – 1.5 tbsp. l.

Cooking stages.

1. First of all, mix all the dry ingredients – cocoa and sugar – in a small saucepan.

2. Continuing to knead, gradually add milk, and then vegetable oil. As a result, the mixture should acquire a uniform shade.

3. Then place the pan over medium heat and, stirring constantly, let the future glaze boil slightly.

4. Without ceasing to stir, wait for the mixture to thicken and immediately remove from heat.

Now you need to let the glaze cool slightly. And then you can pour chocolate glaze over the cake or any other dessert of your choice.

This is no less simple recipe chocolate glaze instead vegetable oil butter is used. It is this that gives the delicate creamy enveloping taste to chocolate fudge, so if you are not fasting or on a diet and you have butter in the refrigerator, give preference to it. You need to use softened, thawed product, so remove it from the refrigerator in advance. The milk should be slightly hot.

As mentioned earlier, you can use regular cocoa powder or baking powder. The difference is in color and aroma - the bakery one is more intense, but even with regular cocoa the glaze will turn out very tasty.

You will need:

• sugar – 2 tbsp. l.;
• cocoa powder – 2 tbsp. l.;
• butter – 40 gr.;
• milk – 50 ml.

Cooking stages.

1. To begin, take a saucepan with a thick bottom, add dry ingredients there and stir everything well.

2. Then add the milk, while still stirring the sugar and cocoa.

3. Send the pan to minimum heat and, stirring constantly, cook for 5 minutes. Make sure there are no lumps.

4. Add butter and stir everything again - the mass will immediately become shiny.

When the butter has melted, you can remove chocolate glaze from the fire and cover any dessert with it. This must be done quickly, while the glaze is still warm and not hardened.

According to this recipe, the chocolate glaze turns out amazingly tasty and really very shiny and mirror-like. It seems that a little more and you will see your reflection in it. At first glance, it may seem that it is quite difficult to prepare, but this is not so - all the steps are very simple. The only condition is that you need to start preparing it in advance, since the glaze must stand in the refrigerator for at least 8 hours before you start applying it to the cake.

The ingredients for this version of chocolate glaze are very simple: most likely, they can be found in every housewife’s refrigerator. The glaze prepared according to this recipe is suitable for decorating any cakes, buns and pastries, including mousse ones. Please note that the optimal temperature for using this glaze is 28-30 degrees - measured using a special thermometer. If for some reason you want to reduce the volume of gelatin, then the minimum acceptable option is 10 grams. With this amount of gelatin you will need 60 grams of cold water.

You will need:

• sugar – 180 gr.;
• cream 33% fat – 120 g;
• cold water for gelatin – 84 g;
• water – 60 g;
• cocoa powder – 55 g;
• gelatin – 14 gr.

Cooking stages.

1. In a separate bowl, soak the gelatin in cold water, stir and leave to swell.

2. In a small saucepan or saucepan, combine sugar and water and mix very thoroughly. Cook the syrup over the fire until the sugar is completely dissolved.

3. Place the cream in a separate small bowl and place on the fire. Bring to a boil, stirring, but under no circumstances let them boil. Set aside to cool slightly.

4. Ready sugar syrup sift the cocoa and stir everything well.

5. Add the swollen gelatin into the cream and stir until it dissolves.

6. B chocolate base Gently add the cream, stirring constantly with a whisk. Then pass the mixture through a sieve to ensure that any air bubbles that form disappear.

7. Cover the future chocolate icing with cling film or a plastic bag in contact and put it in the refrigerator for at least 8-9 hours.

8. Before use, the glaze must be heated in a water bath, stirring constantly, or in microwave oven in 10 second intervals, stirring each time to completely dissolve the jelly.

9. If there are any lumps of jelly left, you can call on an immersion blender to help. Introduce it into the icing at an angle, shake slightly and, without lifting, make the mixture homogeneous.

At the last stage, pass the chocolate glaze through the sieve again. Now you can decorate your chocolate cake.

The chocolate glaze for this recipe is incredibly easy to prepare. Just 2 ingredients, a few minutes of your time and real chocolate flavor rich taste. It is very important to choose here good chocolate. Don’t skimp, as the quality of your glaze will determine how it turns out. Of course, the cream should also be at the same level. And the fresher the better.

You can adjust the thickness of the chocolate glaze using the amount of chocolate - the more, the thicker. If you want beautiful streaks around the edges of the cake, you can reduce its volume by 10-15 grams. Now read this the shortest recipe and cook yourself.

You will need:

• chocolate – 100 gr.;
• cream 33% fat – 50 ml.

Cooking stages.

1. Pour the cream into a small saucepan and place over medium heat. Stirring constantly, bring to a boil, but do not let them boil - this is extremely important.

2. Remove the risen cream from the heat. Break the chocolate into small pieces and place in still hot cream. Stir until the chocolate is completely dissolved. Bon appetit!

Just four simple ingredients, a few minutes of your time, and you will have a delicious, aromatic chocolate glaze. The taste of the resulting delicacy largely depends on the chocolate you use, so you shouldn’t skimp on it. You can choose any one to your taste: dark or milky, but it is better if it does not contain additional ingredients, for example, raisins or nuts. It is also not recommended to use aerated chocolate.

If you take the proportions indicated in the recipe, the glaze turns out to be quite thick. To make it more liquid, you can add a little more milk. But don’t overdo it so it doesn’t spread all over the dessert.

You need to prepare the glaze in a water bath. Don't worry if you don't have special dishes– just take a large saucepan and a smaller saucepan. Don't take it too small so that it doesn't touch the bottom. large pan, when you put them inside each other. You need to pour a little water into a large pan, and when it almost boils, the top one will heat up and cook from it, without having direct contact with the fire.

You will need:

• chocolate – 100 gr.;
• milk – 100 ml;
• sugar - tbsp. l.;
• butter - dessert spoon.

Cooking stages.

1. Place the pans on the fire, forming water bath. Place hand-chopped chocolate and sugar in the top pan. When they start to melt, stir the ingredients quickly.

2. When the chocolate and sugar melt, pour in the milk. In principle, you can replace it with water and even add a little liqueur for flavor. Continue stirring quickly.

3. At the last stage, add softened butter - it will add shine to your glaze. Mix everything thoroughly and you can remove from heat and cover any dessert.

If you don't have anything against gelatin, then the chocolate icing for this recipe is a great option. Due to the jelly-like substance, it turns out to be more glossy and mirror-like in appearance and smoother in structure on the finished confectionery product.

Chocolate is used for preparation. You can choose dark or milk according to your taste, the main thing is that it is natural and without additional additives - they are superfluous in homemade chocolate glaze. If you don't have chocolate on hand, you can replace it with cocoa. In this case, you will need 50 grams of powder. The glaze comes out quite liquid - keep this in mind when pouring over a cake or other dish. Follow the recipe strictly and you will definitely succeed delicious decoration for dessert.

You will need:

• chocolate – 100 gr.;
• sugar – 100 gr.;
• milk, sour cream or cream – 100 gr.;
• butter – 100 gr.;
• gelatin – 2 tsp;
• water – 6 tsp.

Cooking stages.

1. First of all, dilute the gelatin. To do this, pour the powder with water, stir and leave to swell for at least 20 minutes.

2. While the gelatin is rising, make the glaze. It is prepared in a water bath. Place the pan on the fire - make sure that the water in the bottom does not boil. Combine all ingredients in the upper bowl and knead until completely smooth.

3. When all the products are mixed, which means the glaze is ready, let it cool to about 50 degrees - check with a culinary thermometer. When it has cooled, add gelatin and stir well until the jelly pieces are completely dissolved.

You can pour over the finished dessert, and use cream and a toothpick to make streaks on the surface.

This recipe makes an incredibly light and delicate chocolate glaze. It is perfect for coating any confectionery products. The ingredients are the simplest, and preparation does not require any special skills.

Please note that if you take the ingredients strictly in the proportions indicated in the initial data, the glaze will turn out to be very thick: you will need to distribute it throughout the product yourself. Many people prefer this option: it does not spread, and you can cover the dessert with a fairly thick layer of chocolate. In addition, it is easy to make almost any pattern on it. If you plan to make, for example, a cake with neat streaks, be sure to add a little milk or cream during the cooking process.

You will need:

• cocoa powder – 2 tbsp. l.;
• sugar – 2 tbsp. l.;
• sour cream – 2 tbsp. l.;
• butter – 50 gr.

Cooking stages.

1. In a small saucepan, mix sour cream with sugar and place over low heat. Stir constantly while preparing the mixture.

2. When the sugar is completely dissolved, add cocoa. Mix everything thoroughly again.

3. Now you can add butter. Again, stir everything well. The entire cooking process must be done quite quickly and without stopping. Make sure that the mixture does not boil.

4. You can use the glaze for its intended purpose.

The most delicious chocolate glaze - video recipe

And for those who lack clarity in recipes, I suggest you look very good video preparing classic chocolate glaze. It will turn out very tender, homogeneous and thick, will not spread too much and will simply freeze perfectly on your cake or pastries.

As you can see, chocolate glaze is incredibly easy to prepare, and it plays a significant role in both the appearance of the dessert and its taste. Be sure to try cooking it according to one of the above recipes, and the most familiar dish will be a little different.

I associate this icing with the cake " bird's milk" I think many people know the taste of this glaze, especially those who grew up in the Soviet Union or ate desserts and cakes prepared by our mothers and grandmothers. This chocolate cocoa glaze, which can be used for making confectionery or simply eaten with a spoon =)

What is needed for cooking

• A saucepan or ladle (preferably with a thick bottom)

List of ingredients

• 50 gr. butter, fat content 80%;
• 45 ml. milk, fat content 3.2% (~ 3 tablespoons);
• 60 gr. sugar (~ 4 tablespoons);
• 10 gr. cocoa powder (~ 3-4 teaspoons).

Cooking process

• Making chocolate glaze from cocoa is not at all difficult, but there are some points to consider in the process. Let's take a closer look =) We start cooking by preparing the ingredients. Place everything in a saucepan or ladle (preferably with a thick bottom) necessary ingredients. These are butter, milk, sugar and cocoa powder.

• Next, place the saucepan or ladle on the stove. You can prepare chocolate glaze from cocoa either in a water bath or by sending the saucepan directly to the stove. If you are cooking for the first time or want to play it safe, it is better to cook the glaze in a water bath. Of course, the process will take more time, but nothing will burn, and you can easily control the process. And if you choose to prepare the glaze by placing the saucepan directly on the stove, then the heat should be set to slightly below medium. And, of course, do not leave the stove anywhere, constantly stirring the glaze, otherwise it will not work and will burn. Of course, it also needs to be stirred during cooking in a water bath, but in this case there is less chance that the cocoa chocolate glaze will burn.
• Having chosen the cooking method, put the saucepan on the stove and begin the process of preparing the glaze. First, we wait until all the ingredients are completely dispersed and turn into a homogeneous mass. Next, the mass will begin to boil. At this stage it is important to constantly stir the glaze. Especially if you choose the option of cooking directly on the stove. Thus, boil the glaze for 2-3 minutes. That's it, the glaze is ready!

Using glaze

Chocolate glaze made from cocoa can be used in various confectionery products. It is great for soaking cakes. And if you want to use glaze for impregnation, then after cooking, let it cool a little and, while it is liquid, saturate the cakes.

I also really like to cover the top of a cake with this glaze (for example, “Bird's Milk”), glaze donuts or eclairs. And lately, very often I make chocolate streaks on the cake from this glaze.

Often, cake frostings are made from chocolate ganache (chocolate is mixed with heavy cream). But when you don’t have these ingredients at home, in my opinion, chocolate cocoa glaze is perfect for beautiful drips. To do this, the finished glaze must be stirred vigorously until it reaches the consistency you need. The glaze should become thicker. The main thing is to monitor the consistency, because... The glaze may become very thick.

I want to show you an example of a bad drip glaze. In this case, it turned out to be too liquid and there were no streaks. As a result, all the glaze flowed down.

And in this example, in my opinion, the glaze turned out to be a little thick for smudges. Although, it looks much better than when the icing turns out liquid. But still try not to make the glaze too thick. Because it may drain very poorly or even drain in chunks.

And on this cake, it seems to me that the icing turned out to be of very good consistency, which made it possible to create beautiful, even smudges.

On a note

• It is important to use high-quality butter for this glaze. Because More than once it happened that during boiling the oil separated from the main mass and, of course, the glaze was spoiled.
• To make beautiful drips, the cake itself must be cooled, and the icing should not be hot.

Application chocolate cocoa glaze very diverse. It can be used to soak cake layers, glaze donuts and eclairs, as well as cover the top of the cake and make chocolate drips. And I think that you can find many more different options where you can use this glaze. Try and experiment =)
Also on the site there are recipes for cakes that can be decorated with drips of this chocolate glaze:, and others.

If this recipe turned out to be useful to you, then I will be glad if you leave your feedback about what you did =)

Chocolate icing is a delicious and necessary ingredient for various baked goods, which can easily be made at home from cocoa powder, so in this article we will take a closer look at how to prepare chocolate icing for a cake at home so that it turns out to be tasty and the right consistency.

How long to cook the glaze

The cooking time for the glaze is short and averages a few minutes (all ingredients are brought to a boil, and as soon as they start to foam, cook for only 20-30 seconds, after which the pan is removed from the stove).

Note: it is better not to use the glaze immediately after cooking, but to wait a few minutes so that it cools a little and hardens (becomes thicker).

How to properly prepare chocolate glaze from cocoa

When making chocolate glaze at home, it is important to use small tricks, listed below, which will help make cocoa glaze not only tasty, but also beautiful and uniform:

• It is better to use not just sugar, but powdered sugar (take ready-made sugar or grind sugar in a coffee grinder).
• It is better to sift cocoa powder through a sieve and mix thoroughly with powdered sugar before adding water (milk).
• The consistency of the glaze should be like thick sour cream. If the glaze turns out to be liquid, you can add a little powdered sugar, but if it is very thick, then a little hot boiled water and mix thoroughly.
• To make the chocolate glaze more delicate and similar in appearance to cream, butter is added to it.

How to make chocolate cake frosting from cocoa powder

• Total cooking time: 5 minutes.
• Calorie content of the dish: 540 calories (per 100 grams of product).
• Cuisine: European. Type of dish: Desserts. Number of servings: 1.

Let's consider the most commonly used by many confectioners classic recipe chocolate glaze made from cocoa powder, which anyone can quickly prepare at home:

• We prepare the necessary ingredients: cocoa powder - 2 tablespoons, powdered sugar - 6 level tablespoons, milk - 3 tablespoons, 30-50 grams of butter (a cube with a side of 2-3 cm).
• Pour powdered sugar and cocoa powder, sifted through a sieve, into a pan of a suitable size, then mix them thoroughly.
• Pour milk into them, then whisk it well with a whisk and bring to a boil over low heat, stirring constantly with a spoon.
• As soon as the glaze starts to foam, cook it for only 20-30 seconds, then remove the pan from the heat.
• IN hot glaze add butter and beat with a mixer until smooth.
• That's all! Delicious chocolate glaze made from cocoa powder - ready!

In conclusion to the article, it can be noted that knowing how to make chocolate icing for a cake or other baked goods, you can beautifully decorate any confectionery product at home, while the icing itself will not only look beautiful in appearance, but will also have an excellent taste. Your feedback and useful tips How to make chocolate glaze from cocoa and milk, leave it in the comments to the article and share it on social networks if it was useful to you.

Making cakes is a labor-intensive task, and personally, I don’t always have enough time and patience for complex decor. For such cases and for simpler baking, there is an excellent option - chocolate icing for a cocoa cake, which hardens well, is shiny, and tastes like melted chocolate. It's very easy to prepare, literally in five minutes. I am completely satisfied with this chocolate frosting recipe. Lays down in an even layer, does not crumble when cutting, does not stick or spread. Ideal for covering cakes, cupcakes, pastries, cookies, decorating desserts and homemade candy.

I prepare chocolate glaze from cocoa powder using water. At the end of the recipe I will add two more options so that you can choose the one that suits the composition and method of preparation.

Ingredients:

To prepare chocolate glaze from cocoa you will need:

• granulated sugar – 5 tbsp. l;
• cocoa powder – 3 tbsp. l;
• cold water - 6 tbsp. l;
• butter – 25 g.

How to make chocolate icing for a cocoa cake. Recipe

During the cooking process, the glaze must be stirred continuously, so the dishes must have a handle. I cook in a saucepan or small saucepan with a thick bottom. I measure out the required amount of cocoa and pour it into a saucepan. I recommend using high quality cocoa powder, without additives or flavorings.

If you have ever tried to dilute cocoa without mixing it with sugar, then you are probably familiar with the problem of small lumps that are almost impossible to crush. To make the glaze smooth and homogeneous, I first add sugar, and only then pour in the liquid.

I add cold water little by little. At this stage, you need to moisten the components and make the mass viscous.

Mix thoroughly and grind until the mass becomes sticky and rough in texture. Now you can put it on the fire and cook the chocolate glaze.

Heat over low heat for two to three minutes until the sugar grains dissolve. I stir constantly, otherwise the sweet mass will stick to the bottom and burn.

Remove from heat and add pieces of butter. Stir until the butter dissolves. Now the chocolate cocoa glaze is completely ready.

The glaze thickens quickly, so you need to apply it to the cake warm, and for cookies or other small baked goods it is better to cool to room temperature.

For tea, I prepared manna on kefir with cottage cheese and decorated it with chocolate glaze. The photo clearly shows how it lays evenly and spreads easily.

Options for chocolate glaze made from cocoa

With milk. The proportions are the same as in the recipe, but the water is replaced warm milk

. The glaze is not so dark, it looks like melted milk chocolate.

With sour cream. Instead of water, add 100 grams of sour cream. The technology is different: sour cream cannot be heated too much, so the glaze is cooked over minimal heat. As soon as the sugar dissolves, add butter and beat everything well. There is a slight sourness in the taste; it somehow reminded me of glazed cheese curds. The color is lighter..

Which option to choose depends on the type of baked goods and your taste. Save this recipe for yourself, a well-hardened chocolate icing for a cocoa cake will come in handy at any time, your baked goods will always be elegant and festive.

Your Plyushkin

Food should be tasty and visually attractive - that's obvious. The appetizing appearance of a dish makes us indulgent and we are ready to overlook small taste sins. Chocolate frosting is to a cake like a little black dress is to a woman - both should be at the ready to highlight the advantages and hide the flaws.

What is glaze

Covered with gingerbread cookies, sweets, sponge cakes and cakes, Easter cakes and gingerbread cookies. You can decorate the cake with cream roses or candied fruit, but many types of baked goods require icing.

1. This is a sweet frozen syrup. You can cover the entire surface or part of it with chocolate, or draw a flower on the gingerbread - it’s a matter of taste. Chocolate icing made from chocolate or cocoa makes donuts and cakes even tastier and prevents baked goods from going stale. Marshmallows and chocolate-covered ice cream, glazed strawberries or glazed cheese curds can be prime examples of how they take on a new flavor when combined with chocolate. Types of glaze
2. Sugar. Consists of cocoa products, sugar and fat. This type of glaze is used in the food industry, but it is difficult to call it healthy due to questionable fats. Chocolate glaze made from cocoa, prepared at home - classic version, tasty and easy to prepare.
3. Chocolate. In addition to sugar and cocoa, it contains cocoa butter - this is the usual composition of dark chocolate. White chocolate coating also contains milk fat.

Basic rules for making glaze

There is nothing complicated about this, but homemade chocolate icing for a cake requires compliance with several rules:

• The consistency of homemade chocolate glaze resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle into an even layer and not drain. You can thicken the glaze with a spoon of powdered sugar and dilute it with a small amount of hot water.
• If you need to glue the halves of the cake together, prepare a thick mass. Donuts and cupcakes are poured with liquid glaze.
• It is better to make powdered sugar yourself rather than buy ready-made ones. Grind the granulated sugar in a coffee grinder for several minutes; a cloud of sugar will rise from the finished powder.
• If the baked goods are very sweet, it is advisable to add it to the glaze instead of water or along with it. lemon juice. Pleasant sourness and aroma will make the taste even more interesting.
• The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate frosting is great for cakes.
• The mass will settle into a perfectly even layer if applied to the jam.
• It is better not to make chocolate icing for a cake from porous chocolate.
• To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
• Liquid fondant can be applied in several layers with a brush. It is convenient to draw with icing using a pastry syringe.

Chocolate icing – top 5 recipes

All recipes are tested in practice and approved. You can diversify the taste by adding vanillin, cinnamon, a teaspoon of rum or cognac. The fondant should be cooled before application so that you can control how it spreads over the surface.

Before making chocolate glaze, stock up on a wide brush, kitchen silicone spatula or spatula. You can melt butter and chocolate bars in a water bath; you can also use a microwave in low mode for these purposes.

Cocoa glaze

Chocolate icing for cakes, rolls, pies and creamy desserts can be made from cocoa. The set crust will be glossy and dense if you use dark cocoa and quality butter. This is the simplest, most basic recipe.

Products:

• Milk - 4 tbsp. l.
• Butter - 50 g
• Cocoa powder -1 tbsp. l.
• Powdered sugar - 4 tbsp. l.

Preparation:

1. Melt the butter in a saucepan over low heat or a water bath.
2. Add milk and powdered sugar while stirring vigorously.
3. Cook until smooth.
4. Carefully add cocoa, stirring the mixture so that no lumps form.
5. Heat for 2 minutes.
6. Cool slightly.

pros: Making cocoa glaze is easy; it takes a long time to harden, so you can work slowly. The thick mass is easy to level.
Minuses: May not harden and remain soft.

Glaze made from cocoa and cream (milk, sour cream)

Using dairy products is the simplest answer to the question of how to make cocoa chocolate coating soft and shiny. You can add crushed nuts, coconut flakes and other powders to a mass based on cream, sour cream or milk.

Products:

• Cream (sour cream, milk) - 3 tbsp. l.
• Powdered sugar - 5 tbsp. l.
• Cocoa - 6 tbsp. l.
• Butter - 50 g.
• Vanillin packet

Preparation:

1. Mix everything in an enamel container.
2. Heat in a water bath and cook, stirring, until the chocolate becomes smooth.
3. If a drop of glaze on a dry saucer hardens quickly, the fudge is ready.

pros: The glaze is delicious and shiny. It remains soft for a long time, so it is easy to spread evenly over the surface.
Minuses: It may not freeze.

Dark chocolate frosting

The easiest way to make chocolate frosting for a cake is from a chocolate bar. Any unfilled variety will work, but the 72% dark chocolate coating will have a richer flavor.

Products:

• Milk - 5 tbsp. l.
• 100 gram chocolate bar
• Half a teaspoon of butter

Preparation:

1. Grease the bottom of the container with oil.
2. Break the chocolate bar and add milk.
3. Melt over steam and stir for a few minutes.
4. Apply the mixture warm; if it starts to cool, you can warm it up a little.

pros: This is a well-hardening chocolate glaze, it should be applied warm. The taste depends on the type of chocolate.
Minuses: The glaze layer may be fragile.

White chocolate frosting

White icing will make birthday cake truly elegant and solemn.

Products:

• Tiled White chocolate– 200 g
• Powdered sugar - 180 g
• 30 percent cream - 2 tbsp. l.

Preparation:

1. Melt the crushed chocolate bar in a water bath.
2. Add powdered sugar, add a spoonful of cream and cook until the mixture thickens.
3. Add a second spoon of cream.
4. Beat with a blender until fluffy.
5. Use the glaze without waiting for it to cool.

pros: Pleasant consistency and delicate taste.
Minuses: It is easy to overheat during cooking, causing insoluble lumps to form.

Mirror glaze (option 1)

Chocolate mirror glaze looks very festive. Its preparation is somewhat more complicated than that described in previous recipes, but the effort will pay off - the cake, sponge roll, souffle, cookies are transformed like Cinderella before the ball.

Products:

• Black or white chocolate - 50 g
• Cocoa - 80 g
• Cream 30 percent - 80 ml
• Water - 150 ml
• Powdered sugar - 250 g
• Gelatin - 8 g

Preparation :

1. Soak gelatin in water. There are always detailed instructions on the packaging about time, temperature and volume of water.
2. Mix sugar and cocoa powder in a saucepan, add water and cream.
3. Heat the mixture over low heat. As soon as bubbles appear, remove from heat.
4. Grind the cooled chocolate on a grater or in a blender.
5. Add chocolate and gelatin to the mixture and mix well.
6. Strain through a sieve and cool to room temperature.
7. Place the cooled cake on a wire rack and cover with frosting.
8. Place the cake in the refrigerator for a couple of hours.

Mirror glaze (option 2)

The recipe uses glucose syrup. The ingredient is well known to confectioners and for experienced housewives, but most people are hearing this name for the first time. This is a transparent and viscous product with the consistency of honey, it has a very pleasant caramel taste without sugary cloying. Confectionery glucose is made from starch and sold in plastic containers. The syrup is used when baking baked goods so that cakes, rolls and pies do not go stale for a long time. Glucose in the glaze is needed for elasticity.

Products:

• Glucose syrup - 150 g
• Powdered sugar - 150 g
• Water - 135 ml
• Condensed milk - 100 g
• Chocolate - 150 g
• Gelatin - 15 g

Preparation:

1. Pour gelatin into 60 ml of water
2. Mix glucose syrup, powdered sugar and water in a saucepan.
3. Heat the mixture over low heat. Stir until smooth and do not allow it to boil.
4. In another container, melt the chopped chocolate.
5. Add condensed milk and gelatin. Stir.
6. Add hot syrup and mix vigorously, you can use a blender or mixer.
7. Cool to room temperature. If time allows, place the bag of icing in the refrigerator for several hours, then warm it up slightly by dipping it in hot water.
8. Apply to a cooled surface.

pros: Pronounced chocolate taste. The finished glaze can be stored in the refrigerator for several weeks. Before use, it must be heated to +37°C. The frozen glaze with gelatin does not crumble or stick.
Minuses: In case of violation of technology or temperature regime The glaze may not harden. You need to level the mass over the surface with clear, short movements, and this requires some experience.

How to apply chocolate glaze

Glazing is not a very complicated process, although it doesn’t always work out the first time. Even an imperfect layer of chocolate won't ruin your cake, and with experience you'll develop your own set of rules. We can warn you against the main mistakes of a novice pastry chef:

• Allow the glaze to cool and thicken slightly before applying, but do not wait until it clumps together.
• It is advisable to cover cakes made from dense cake layers with a thin layer of jam before glazing. Coat the sides and top with apricot or strawberry jam a few hours before coating with glaze. Then place the cake on a wire rack and pour chocolate over it. Level the surface with a spatula or pastry brush. After that ready cake place in the refrigerator.
• It is more convenient to prepare the glaze in a water bath - this way nothing will burn and it will be easier for you to achieve a uniform consistency.
• Start applying the chocolate mixture from bottom to top and from edge to middle.
• First, apply a thin layer of chocolate, which will serve as the base for the finish. Cool in the refrigerator. After this, the second layer will lie flat.
• If uneven surfaces appear while applying the glaze, spray with water and smooth with a spatula.
• Glaze that is too thin can be thickened with a little flour.

A theoretical cooking course is necessary, but you will only gain real experience through practice. If the chocolate glaze is not perfect the first time you make it, don't be discouraged - this almost always happens. Practice on small cupcakes or buns, and very soon you will masterfully turn the cake into a work of confectionery art.