Traditionally, a chocolate cake is decorated with fruit glazed with chocolate or cream. Recently, the so-called "confectionery velor", a light suspension sprayed from a spray bottle, has been increasingly used for these purposes. It gives cakes and pastries a finished and very appetizing look, but is not recommended for children under 3 years of age.
It is necessary
- - Chocolate - 100 g;
- - Butter - 20 g;
- - confectionery molds;
- - parchment.
- Or
- - Sugar - 80 g;
- - milk - 30 ml;
- - butter - 20 g;
- - chocolate - 50 g;
- - hazelnuts - 50 g.
- Or
- - Butter - 200 g;
- - Condensed milk - 400 g;
- - Vanilla sugar - 3 g;
- - Milk chocolate - 50 g;
- - Bitter chocolate - 50 g.
Instructions
Step 1
Melt chocolate for confectionery decoration. It is better to do this by tempering - cooking in a water bath. If you melt chocolate on a fire, it can be burned very easily, which will give the finished decorations a bitter taste. Decide in advance which flowers or figurines you will cast from the chocolate. If it is necessary to use molds, grease them with butter in advance. Also butter can be added to chocolate, it will give elasticity to the mass. If you decide to decorate the cake with all sorts of curls and other things, apply the hot chocolate in an even layer on parchment paper, and then, when the mass cools a little, twist it and fix it. After 3-7 minutes. cut into strips, and after another 30-45 minutes. - Carefully remove the frozen, but not completely hardened chocolate curls with a knife. Similarly, you can cut out details of flowers, plants, ornaments, etc.
Step 2
Boil sugar in a little milk, add butter and grated chocolate. Boil for 2-3 minutes. - this will make an excellent mixture for chocolate icing, which can also be used to decorate a cake. Lubricate the top cake with it, evenly or in a specific order, place the peeled, toasted and cooled kernels of hazelnuts on it, let it set, and then pour the remaining icing mass on top.
Step 3
Whisk butter with condensed milk. Divide the cream into thirds. Add some vanilla sugar to one. The rest - milk and dark chocolate. Next, cover the top crust of the chocolate cake with cream of one color, and with the other two, apply the pattern with a cooking syringe. If there is no such device in your kitchen, you can replace it with a regular bag, from which one corner has been cut off. Use it to make small "heaps" of the cream. And then use a knife, spoon and fork to shape them into roses.
