Cakes, rolls and muffins are often garnished with glossy chocolate icing. Cooking it at home will not be difficult, and even novice confectioners can do it. There are several recipes for making chocolate glaze, from them it is easy to choose the one that suits your taste.
It is necessary
- Basic recipe for chocolate icing
- - chocolate;
- - cream;
- - butter;
- - flavors;
- - salt, hot pepper.
- White or colored chocolate glaze
- - White chocolate;
- - cream;
- - dye.
- Dark chocolate glaze
- - bitter chocolate;
- - icing sugar or sugar syrup;
- - cream.
- Protein-based chocolate icing
- - 2 egg whites;
- - 2 tablespoons of sugar syrup;
- - 1/3 cup natural cocoa powder;
- - a pinch of salt.
- Chocolate glaze with sour cream
- - 1 cup of chocolate chips;
- - ½ cup sour cream with a fat content of 35%;
- - 2 cups powdered sugar.
Instructions
Step 1
Basic recipe for chocolate icing
For the classic chocolate frosting, you need two parts chocolate for one part heavy cream. Chocolate should contain 50 to 70% cocoa beans, and cream should be 35% fat. If the cream is less fat, natural butter is added to it. The fat gives the glaze a shine and helps to retain the aromas. For 1 cup of cream of 20% fat, take two tablespoons of butter. Cream with a fat content of 10% should not be used for the preparation of glaze.
Step 2
Heat the cream in a small saucepan. Reduce heat to medium and melt butter in cream. Grate the chocolate on a coarse grater and transfer to the mixer bowl. Start pouring in the warm butter and butter mixture, stirring gently. The chocolate should melt completely. Chill the chocolate mixture slightly and beat with a mixer or whisk. This will create a homogeneous, oxygenated mass that will produce a smooth, mirror-like glaze.
Step 3
Some pastry chefs prefer to melt the 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. Butter and warmed cream are gradually added to the melted chocolate. 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.
Step 4
To flavor the glaze, you can use vanilla essence, ground cinnamon, ginger, cardamom, alcohol - rum, cognac, liqueur. Spices should be added to a hot mixture, spirits can also be poured into a chilled one. For a citrus-scented glaze, replace some 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, and some confectioners also put a little hot red pepper in the glaze.
Step 5
It is best to glaze the cakes shortly before serving. Natural chocolate glaze, if you put the decorated product in the refrigerator with the wrong temperature regime, can become covered with a whitish coating. Excess moisture also damages the glaze, so store the glazed cake in a dry and slightly cool place. Before you cover the cake with icing, you need to cool it, shake off all the crumbs from the surface and place the product on a dish or a special stand, having previously wrapped their edges with baking paper. With a silicone flat wide spatula, the glaze is first applied to the sides of the cake, in a thin layer, then decorate the top and return to the sides again. The final touches are made with a long and thin pastry spatula. They level the surface of the cake, and then, pressing it to the sides, “smooth” the glaze around the product itself.
Step 6
White or colored chocolate glaze
The technology for making white chocolate glaze is slightly different from the classic glaze. White chocolate is softer and already contains more fat initially, so only a little cream is added to it. For one cup of grated white chocolate, take 2 tablespoons of cream of 20% fat. Stir the chocolate, heat it in a water bath, then pour in warm cream in a thin stream. The mixture is slightly cooled and whipped with a mixer. The advantage of white chocolate glaze is that you can use food coloring to give it any color you want. If you add liquid dye to the icing, then drip it into the cooled mass before whipping. The powder dye is first dissolved in warm cream and, already tinted, combined with chocolate. By the way, to get a perfectly white frosting, it is worth touching up the yellowish chocolate-creamy mass with a small amount of blue dye.
Step 7
Dark chocolate glaze
To get a chic glossy dark chocolate icing, you should also slightly tweak the recipe by adding powdered sugar or sweet syrup to the mass. For one part of dark chocolate, take one part of heavy cream and one tenth of syrup, or ½ part of powder. Chop 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 with a mixer or whisk. The dark chocolate frosting will be less greasy, so don't expect too much gloss from it.
Step 8
Protein-based chocolate icing
Protein-based and cocoa powder-based chocolate icing is called fast, although the technology for its preparation requires certain pastry skills. Place the egg whites, previously brought to room temperature, into a bowl and place in a water bath. Begin to beat them with a mixer at low speed, gradually adding syrup. When the whites beat up to stiff peaks, stop heating and remove the bowl from the water bath. Sift the cocoa powder through a fine sieve and pour it into the icing in a thin stream, stirring constantly with a flat and wide pastry spatula.
Step 9
Chocolate glaze with sour cream
In the absence of cream, you can make chocolate icing with sour cream. Melt the chocolate in a water bath. Mix sour cream with salt, you can add flavorings to it. Whisk the sour cream lightly with a whisk and add the powdered sugar sifted through a fine sieve into it. When the mixture is smooth, add the melted chocolate.
