Chocolate is not only a delicious treat, but also a valuable energy product. 100 grams of this sweet contains about 500 calories. In addition, chocolate is a wonderful antidepressant. The quality of this product depends on the content of cocoa powder in it. Chocolate can be drunk, eat, cook from it a lot of delicious dishes, for example, delicious icing. It is about her that we will discuss later.
Chocolate glaze
Chocolate icing on milk was invented in order to decorate and decorate confectionery products, because sometimes even the most delicious and fragrant pastries lack a suitable decoration. It is very important to beautifully design the dish, because people choose the most delicious, in their opinion, delicacy in appearance. If a wide assortment of desserts is presented in the storefront, then you definitely want to take the most beautiful. Especially when the taste of the treat is unknown.
Sweets of home cooking are perceived in a completely different way. Although they are prepared with all diligence and love, they do not always come out visually beautiful. Sometimes, even if the delicacy visually looks pleasant and tasty, the chef still wants to give the appearance of sophistication. Chocolate icing on milk is widely used by confectioners, it can be of the most varied consistency and is prepared according to many different recipes, therefore it often helps housewives in preparing culinary masterpieces. The universal qualities of this mass make it possible to fully cover confectionery products. In addition, you can cut out shapes from it, decorate the surface with patterns using liquid glaze, or simply use it as fondant.
Dessert Decoration Composition
In composition, the chocolate glaze in milk can vary significantly both in components and in the preparation method. In addition, it can be hard, soft, soft, matte, mirrored, and even colored. Often among the components there is cocoa powder, which is mixed with granulated sugar or icing and other various ingredients. A chocolate and cocoa glaze recipe is the easiest to make. Usually, certain additives should be selected based on the consistency you want to get as a result. In the finished store products you can often find unnatural chemical components, due to which the cooking process becomes easier, but the product itself does not have the best effect on the body.
Cooking features
Making chocolate glaze with your own hands is not difficult at all, if you approach the process seriously and accurately. You can modify the composition depending on the desired final structure. For example, so that the chocolate fill does not harden very quickly, starch can be used. Fragile icing is prepared based on icing sugar. Also often in cooking methods you can find such ingredients as cream, condensed milk, gelatin (to create a mirror surface), sour cream, water, honey and so on.
Glaze Ingredient
You need to clearly understand what kind of chocolate is definitely not suitable in order to make this thick syrup from them:
- with the addition of a variety of fillers (nuts, raisins, fruit slices), because the consistency should be uniform;
- porous, since oil starts to stand out from it during the melting process, and the chocolate itself does not melt, but only rolls into a large lump;
- inexpensive, since it has a low-quality composition, which will completely affect the final dish.
Now consider what varieties of chocolate are ideal for making glaze:
- It is best to use, of course, milk, because after you melt it, you do not need to add anything else, if only a little butter.
- Confectionery chocolate is conveniently used to create a glaze; it is quickly melted to a uniform consistency, but tastes significantly behind the grocery.
- It is curious to use white chocolate, it is endowed with an original delicate taste, and when using it, it is allowed to color the icing in various shades using food colors.
- Do not take away the bitter, if you prepare the icing from it, then it will be interesting to combine in contrast with a very sweet dessert.
Before considering recipes for chocolate icing from cocoa and milk, we will find out the main types of this thick syrup.
Types of Glaze
There are a lot of varieties and manufacturing methods. All of them differ in the set of constituent ingredients and have their own subtleties of preparation. If you still decide to make the icing of chocolate bar, then choose so that it is without fruit and nut supplements and other impurities. It is also necessary to abandon the porous product.
Mirror glaze
This kind of glossy coating is mainly used for coating cakes with a perfectly flat surface. In order to effectively and beautifully pour any dessert with icing, you can apply the mixture directly only to the surface of the cake, making a kind of smudges, or completely coat the top surface and sides with delicious chocolate fudge. Mirror glaze is made both on chocolate and on cocoa powder. A more glossy appearance of the fill is much easier to give high-quality ingredients.
Lean glaze
This type of fill can be both dark and white, and is used for the same purpose as other types. The only difference is that this is a diet treat, and it can be eaten even during fasting. Instead of a milk base, such chocolate is made from vegetable oil, which must be refined.
Professional glaze
Such chocolate filling is more often used for large-scale confectionery purposes, for example, in confectionery factories. But at home, you can cook it quite simply and quickly. The main components that make up this chocolate icing are milk, butter and cocoa powder. Milk must be condensed. The icing prepared according to this recipe is well suited for cakes, a wide variety of cakes, cookies, donuts and other pastries. Currently, for example, coffee and rum can be added to such a filling, which give the dessert a characteristic aroma and sophistication.
Ganache
Such glaze, arrived from France, should be creamy in consistency. The classic ganache recipe includes only chocolate and cream. But even such a supplement, not rich in variety, can have a different texture, density and density.
Freezing glaze
This type of pouring usually includes, in addition to chocolate and butter, powdered sugar. Through sugar, a dense, pasty crust appears. For a short period of time, the cook must have time to cover the surface of the treat with such glaze. The fill must be applied in a non-cooling, warm state, while it is able to modify the shape.
Cold-prepared glaze that does not need to be boiled
This is a very easy to prepare fill, which usually contains butter, butter or vegetable in its composition. Variations are different in that the addition of butter contributes to a good and quick hardening of the chocolate glaze. In order to get such a paste, you need to slightly warm the milk, and soften the butter. But if you use vegetable (usually take refined), then the cooking process will take less time, because you just have to manually mix cocoa powder with sugar and butter.
Plain chocolate icing
It is cooked hot, but milk, cream, sour cream, butter and chocolate are not added there. Only water, granulated sugar and cocoa powder are required. Such a paste must be cooked carefully, not forgetting to stir, and applying the glaze requires a little chilled and had time to thicken.
Chocolate Glossage
This glaze, which covers baking, dessert layers, but its main distinguishing feature is gelatin or pectin. The recipe for such a mass can include both chocolate and cocoa powder, cream, butter and other additional components. To make chocolate icing, cocoa, butter and milk are mixed together before cooking. Those ingredients that give the glaze a jelly-like form still add gloss to it.
The best chocolate icing is the one that your family and loved ones will love the most. Of course, you can buy ready-made sweet mass in the store, but those who love homemade desserts must try to cook it at home.
Cocoa and Milk Chocolate Glaze
This is a classic fill recipe. In order to get chocolate icing from cocoa and milk, the following ingredients will be required:
- Milk - 4 tablespoons.
- Sugar - 5 tablespoons.
- Cocoa powder - 2 tablespoons.
Next, consider how to make chocolate icing from milk, sugar and cocoa.
Cooking process
The sequence is as follows:
- First of all, you need to prepare all the components for chocolate icing on milk. To do this, pour sugar and cocoa powder into the pan. Mix the ingredients thoroughly.
- Pour milk into the container and stir well again.
- We put the pan on low heat and cook, do not forget to stir until the chocolate pouring is covered with foam. After that, remove it from the stove.
- We wait about ten minutes for the chocolate icing made of cocoa powder and milk to cool slightly and become denser.
- The resulting sweet mass can be used as a complement to dessert or pastries.
Chocolate glaze with butter
Now consider another option for preparing this fill. It is distinguished by the absence of cocoa. This chocolate and milk chocolate glaze recipe is quick and easy to make.
To prepare chocolate glaze in milk according to this recipe, you need to prepare the following set of products:
- white chocolate (not very sweet) - 130 grams;
- butter - 50 grams;
- milk (fatty) - 4 tablespoons.
After preparing the ingredients, we proceed to cooking. Next, consider how to make chocolate icing from milk according to this recipe.
The sequence of actions is as follows:
- First of all, put chocolate, butter and milk in a ladle or small saucepan and melt the ingredients on low heat. We do not forget to constantly stir the mass.
- After the treat is cooked, you need to cool it slightly and wait until it thickens.
Chocolate icing from chocolate and milk is ready, you can cover it with a cake or any other dessert.
The principles of cooking a delicious thick mass at home
How to make chocolate icing?
- If dark or bitter chocolate is used in the preparation, then be sure to add sugar and milk to the mass (you can replace it with cream).
- If you have purchased quality ingredients, you can proceed to the next step: break the chocolate bar into pieces as finely as possible.
- The container (a small pan or ladle) in which the icing will be prepared is best lubricated with butter, then the mass will not stick or stick to the bottom of the container and its walls.
- Choose some other large-sized dishes, heat water in it (it is not necessary to boil it) to about 60–70 degrees.
- Place a smaller container in the larger one without stopping the heating. Do not forget to control so that the heated liquid does not get into the chocolate mass.
- Do not forget to constantly interfere with the glaze that is being prepared, it is best to do this with a wooden spatula.
- In no case should you cover the pan or ladle in which the icing is prepared, otherwise condensation will form. It will just ruin the chocolate mass.
- If necessary, pour a couple more tablespoons of milk into the mass, you may need to add granulated sugar or cream (it is better to use fatter).
- As soon as the chocolate melts to a homogeneous consistency, add butter to it.
- If you like experimenting, use other supplements, such as honey, sour cream, condensed milk.
So, we examined the main types of chocolate icing from cocoa powder and milk, recipes and methods for making such a delicious sweet filling. It is done quickly and simply.
The best chocolate icing is the one that quickly and simply cooks. If everything is done correctly, then it will appeal to all relatives and friends. Of course, you can buy a ready-made mixture for making fudge, but true lovers of homemade desserts should definitely try to make one of the presented options for chocolate glaze. She can decorate many confectionery products: cookies, cakes, cakes, eclairs and so on. Such treats will be enjoyed not only by children, but also by adults.