Chocolate and icing. When you hear these two words, the first thing they are associated with is, of course, chocolate-coated ice cream . And then the products of the confectionery industry are recalled, where chocolate glaze is mainly used. This is an incredibly tasty and attractive confectioner's invention, which consists of cocoa, powdered sugar, dairy products, flavors and grated nuts. It can decorate almost any dessert.
At home, each housewife can prepare chocolate icing, using, of your choice, any of the many recipes offered. For example, such a simple recipe that uses real chocolate and powdered sugar. In addition, such chocolate glaze hardens very quickly. For her, you need to do the following:
A tablespoon of water pour sugar powder (100 grams). Heat over low heat, stirring constantly until thick syrup is formed, to which add 50 grams of crushed chocolate. And also, stirring, continue to warm over low heat until the mixture thickens, to which add butter (50 grams) and grind to a shine. Can be applied to cake, pastries or pie. If you didn’t have time to apply everything at once, then the rest should be slightly warmed up and it is ready for use again.
If you are interested in how to make chocolate icing so that it is soft and easily flowing, then here you can experiment with the types of chocolate, as well as the proportions of the ingredients and achieve the desired taste. The recipe is quite simple: 2 slices of milk or bitter chocolate (which you like best), a spoonful of sugar, milk (20-30 milliliters) and vanilla to taste, stir, bringing to a boil and then boil to the consistency that you desire.
Another recipe that explains how to make chocolate frosting is only a little more complicated: put a glass of powdered sugar and milk (5 tablespoons) in a saucepan. Put the container on a small fire, bring to a boil to dissolve the sugar. Now put a bar of chocolate and butter (50 grams) in the same place. After the chocolate has melted, add a tablespoon of starch, 3 tablespoons of cocoa and add vanillin. Stir until the mass is homogeneous, cool a little and you can pour the finished chocolate icing on the confectionery product, leveling it with a spoon or knife. It is advisable not to pour the chocolate icing on butter or cream. The icing is well distributed over the jam.
And how to make icing from chocolate, only white, this recipe will tell you: grind 200 grams of white chocolate into small pieces and place in a saucepan. There, add small pieces of frozen oil - 200 grams and put this container in a water bath and stir continuously its contents until a homogeneous mass is formed. While stirring, add a little sugar, plain and vanilla, and salt. Pour milk (150 milliliters) and simmer until thickened. Remove the saucepan from the heat and place in a large container with cold water. Beat the mass for 10 minutes until the glaze begins to lag behind the spoon.
And a very simple recipe for how to make chocolate icing using cream: for a confectionery product weighing about 350 grams, you need to take 175 grams of milk or semi-sweet black chocolate and, grind it into pieces, together with 150 milliliters of non-fat cream a saucepan. Heat carefully, stirring until a homogeneous mass is obtained, which must be cooled so as not to drip from a wooden spoon. And you can glaze your confectionery.
Experimenting with the proportions of the ingredients for the preparation of chocolate glaze, you can choose the perfect option for coating pies, cakes and cakes that meets only your taste - this will be your signature recipe. Go for it!