Chocolate icing is an ingredient that can be found today in almost any confectionery: cheese, sweets, cakes, cakes and many others. Everyone who has been cooking for quite some time has their own unique recipe for this supplement. And most of them have their own personal stories. But how did this delicacy come about?
Origin
It is not known when the glaze first appeared. The main history of this product is related to the time when humanity began to actively use cocoa beans for making chocolate or dishes with its addition. And this is about the seventeenth century. By the way, it is with the popularization of all your favorite foods that the origin of the chocolate confectionery is associated.
And already in the twentieth century, this supplement began to be produced on a large scale. At this time, various factories and companies that engaged in the mass production of confectionery began to wholesale it.
Cooking place
Today, an old and simple chocolate glaze recipe is widely used, which is used to decorate cakes, various buns and pastries, sweets, rolls, ice cream, glazed curds and many other sweets that have been familiar to everyone since childhood. A variety of methods for the preparation of this additive has led to the appearance of not only its new tastes, but also various visual forms, such as glazage, which will be discussed later.
The benefits of using glaze
The purpose of this delicacy is to bring any confectionery into an appetizing one that makes you want to try it. What it successfully copes with.
The use of confectionery glaze is able to give the final product a unique taste. That will distinguish it from the rest of the goodies and make it recognizable by consumers.
The composition of the additive includes cocoa butter, which has an antioxidant effect. It perfectly increases the tone of the skin and stimulates the synthesis of endorphins, thereby improving mood.
Product Cons
Despite the pleasant taste and positive effect on the body, chocolate coating is not a useful product. This is due to the presence in the composition of many different unnatural additives.
Also, this product is not recommended for use by children, people suffering from food allergies and diabetes.
Some cooking tips
- If the glaze was prepared without heat treatment - it must be used as soon as possible. Otherwise, the additive will become solid, and it will be practically impossible to return to its original form.
- Cocoa-based chocolate glaze recipes use only butter. Replacing it with margarine is strictly prohibited, as this will lead to damage to the consistency and will impede further work with the additive.
- To give the finished glaze tenderness, it is recommended to replace regular sugar powder with icing. In the event that the latter was not at hand, you can simply grind sugar with a blender.
- In order for the icing to well cover the confectionery product, it must be applied in several layers. The first should be as thin as possible. Only after laying it is possible to add the rest of the mass.
- For the qualitative use of this additive, it is necessary to observe the temperature regime. Do not use chocolate icing immediately after it has been removed from the heat. First, it is recommended to check the temperature with your finger. If the sample did not cause discomfort, you can proceed to processing the product.
- It is also necessary to ensure that all the ingredients from which the additive is prepared are strictly at room temperature. In this case, do not melt the butter. Bringing it to a soft consistency is the best option.
- Proper glaze preparation involves the use of a whole bar of chocolate. However, this method requires much more time and money. Therefore, you can safely replace the finished product with cocoa powder of proper quality. As a result, the taste of the final dish almost does not change.
- Today, the most popular are chocolate icing recipes from cocoa and milk, with the addition of sour cream, condensed milk, cream and powdered sugar.
- When cooking this dish, the ingredients are put in one saucepan and mixed, languishing over low heat.
Next will be given recipes with photos of chocolate icing for cakes and other pastries.
Homemade chocolate icing
A standard and simple recipe for this supplement. Great for adding variety to pastries and desserts.
To create it, you will need the following products:
- butter - 150 grams;
- 5 tbsp. tablespoons of cocoa powder;
- 100 milliliters of milk;
- sugar - one glass.
Cooking
- Melt the butter over a fire. Then add sugar and mix.
- Combine cocoa and milk in one bowl. Stir further until a mixture of the same color is formed without lumps.
- Add butter and sugar to the same saucepan and stir.
- Bring to a boil for 5 minutes over low heat, while continuing to stir. Stop cooking when you reach the required degree of density. Alternatively, this may be the consistency of sour cream of an average liquid level. Then the glaze will spread a little, but will not be able to quickly drain after being placed on the product.
- At the end of cooking, let the product cool to normal temperature, which can be measured with a finger (does not burn, which means it is ready to use). Now you can cover it with products.
The result of using chocolate icing according to a step-by-step recipe is in the photo below.
Cocoa Powder and Sour Cream Recipe
This option allows you to get a thick final product with high fat content and a wonderful taste. It is perfect for use with any home baking.
Essential Ingredients
- 4 tbsp. lies. sour cream;
- 6 tea lies. cocoa;
- 70 g butter;
- 4 tbsp. lies. granulated sugar.
Cooking
- In one saucepan, mix cocoa powder and sugar. Upon reaching a state of uniform mass, add sour cream, then stir again until all the ingredients turn into a homogeneous mixture.
- The resulting product is placed on the stove, on a small fire.
- Cook until the contents are uniform. After putting butter and stir until it melts.
- Continue stirring for 3 minutes.
Attention! If sugar does not dissolve well, it is recommended to remove the saucepan in a warm place immediately after cooking and hold there for 10 or 15 minutes, without stopping stirring. If necessary, the product can be slightly warmed up.
- Cool the finished glaze and apply it to the confectionery product while still warm.
Chocolate and Cocoa Glaze Recipe
This is the most common way to prepare this supplement at home. The use of milk allows you to adjust its final density.
Essential Ingredients:
- 2 tbsp. lies. milk;
- 50 g butter;
- 4 tbsp. lies. cocoa powder;
- 4 tbsp. lies. powdered sugar.
How to cook
- Powdered sugar and cocoa are put in a small pan, and then mixed.
- Next, add milk and melted butter to the same dishes.
- All ingredients are mixed until smooth. After which the pan is placed on the stove, and the mixture is cooked over low heat.
- You need to prepare the supplement until the required density is obtained. It is important not to stop interfering with the contents.
- Remove the dishes from the stove, then mix again.
Attention! This recipe for chocolate glaze allows the use of 1 tablespoon of vodka. It is added at the end of cooking and makes the surface of the finished product more mirrored. The taste of the drink is not felt, but at the same time, if the treat is prepared for children, the use of this ingredient is strictly prohibited!
Cocoa and Condensed Milk Glaze
This cooking option allows you to get a pleasant and fragrant product that will appeal to lovers of sweets. In order to avoid the formation of lumps, the gradual addition of all the ingredients to the cookware is recommended. It is worth noting that this method implies a complete lack of cooking due to the hardening of condensed milk.
Ingredients for cooking:
- 5 tbsp. lies. condensed milk;
- 6 tbsp. lies. cocoa;
- 100 g butter;
- 2/3 cups icing sugar;
- vanillin - 1 pinch.
Cooking
- Powdered sugar and cocoa are poured into one bowl and mixed.
- Butter should be warmed to room temperature, and then beat with a mixer at medium speed.
- During its processing, add a mixture of cocoa powder and powdered sugar.
- Continuing whipping, add condensed milk. Mix everything until a mass of homogeneous consistency is formed.
- At the end of processing add a pinch of vanillin to the resulting mixture.
- Beat the finished product again until all components are fully mixed.
The result of creating a chocolate icing according to the recipe is in the photo below.
Starch Glaze Recipe
This method is useful to those who do not have enough time or desire to mess with the stove. The use of starch allows you to get a product whose taste is practically no different from the standard options for additives. The only comment is a slight taste of starch in the finished baking. It is also worth noting that thanks to this ingredient the product becomes resistant to high temperatures, and therefore can even be applied to a product that has just been prepared.
The following are the ingredients needed to implement a step-by-step recipe for chocolate glaze with starch:
- 3 tbsp. lies. cocoa;
- 1 tbsp. lies. potato starch;
- powdered sugar 3 tbsp. lies .;
- very cold boiled water - 3 tbsp. lies.
Cooking process
- Combine cocoa, starch, powder in a deep container and mix well.
- Pour water slowly while stirring the contents so that no lumps remain.
Chocolate Glaze Recipe: Mirror
The additive prepared in this way is called glazage and is used to give the baking a beautiful, and most importantly, complete image.
Ingredients:
- white or dark chocolate - 50 grams;
- gelatin –1.5 tea lies .;
- 2 tbsp. lies. white sugar;
- 4 tbsp. lies. boiled water at room temperature.
Cooking process
- Mix water and sugar in one saucepan, then cook until syrup is obtained.
- Dissolve the gelatin, then strain it and add to water with sugar.
- Cut the chocolate, put in a cup and melt in water. Stir in the process until a homogeneous consistency is obtained.
- Mix syrup, gelatin and melted chocolate.
- Stir until tender.
- Use almost immediately after preparation, as the additive literally freezes before our eyes.
Summary
This material contains the most common recipes for chocolate icing from cocoa with photos of the results and the process of their implementation. You can choose any of the methods mentioned above, or, based on them, create your own version of this treat. Good luck