Among fans of pastries and desserts there is a considerable part of those who prefer all kinds of goodies covered with glaze. Previously, she covered only small baked goods. It is able to make pastries sweeter and maintain its freshness for a long time. Fashion to cover her cakes appeared only in the 7th century. There is a story about a French chef who first came up with a layer of glaze to cover a mountain of small wedding cakes as a symbol of unity.
Each hostess has her own recipe for how to make chocolate icing. Some of them do just that: they buy a bar of chocolate, melt it in a water bath and pour over the product. But in our opinion, it is much tastier and more correct to make chocolate fondant from cocoa.
The basic ingredients in this confectionery coating are cocoa and sugar (powdered sugar). Further, sour cream or milk, flour or starch, egg white, condensed milk can be added to them. Often put a piece of butter or margarine in the icing, which gives it a gloss.
Experienced confectioners recommend sifting cocoa with sugar at the beginning of preparation. As a rule, an already cooled product is covered with it, otherwise, cracks may form on its surface in the future.
Chocolate icing made from cocoa is able to give an appetizing look even to a cake that is not entirely successful outside. To apply it evenly, pour the whole in the middle of the cake, and then with a wide knife, straighten it from the center to the edges. To design the sides of the product, you need to take a thicker fudge.
You can apply glaze using a pastry bag or just make stains on the surface of the product with a wooden stick. A chocolate-coated liver can be elegantly decorated by decorating it with ready-made colored sprinkles on top.
In order for the chocolate coating to turn out to be tasty and well applied, strictly follow the recipe. A lack of sugar can make it bitter, and a lack of milk or sour cream, butter - too thick.
Next, we present the most successful recipes on how to make chocolate icing from cocoa, based on the ingredients that are found in your refrigerator.
Before preparing a large portion of the glaze, make a trial and make sure that the taste obtained will be in harmony with the taste of the whole product.
Recipe for Chocolate Cocoa Glaze, Butter and Sugar
- Mix cocoa, sugar (3 tablespoons), add quite a bit of water (about 2 tablespoons) and cook until thick.
- Remove the hot mixture from the heat and immediately mix in the butter (a piece of 30 g). As soon as the butter has spread, fill it with cake.
Chocolate icing recipe made from cocoa, sour cream, sugar, butter.
- Boil sour cream (2 tablespoons) until thickened.
- Add to it about 2 teaspoons of cocoa, butter (50 g) and sugar (3 tablespoons). Boil everything until thick.
Chocolate and Cocoa Glaze Recipe
Beat 2 squirrels with a glass of sugar, then carefully pour cocoa (about 2 tablespoons) and whisk again.
Chocolate icing recipe made from cocoa, sugar, margarine, flour and milk
Mix on a fire, stirring constantly, margarine (1/4 pack 200 g), sugar (5 tablespoons), milk (2 tablespoons) and half a tablespoon. flour. Add cocoa (approximately 3 tablespoons).
As soon as the mixture becomes homogeneous, remove it from the heat, avoiding boiling.
There is another recipe for glaze, which deserves special attention. From the basic components, excellent chocolate enamel is obtained, which can be applied to both cold and hot baking, which is very convenient. In addition, it does not harden as quickly as the above, which means that it can be applied slowly. She is preparing instantly.
Glaze Express
Sift cocoa and sugar into a dry bowl - 3 tbsp each, potato starch - 1 tbsp. Add 3-3.5 tablespoons of very cold boiled water to the resulting composition and stir well immediately.