Chocolate icing: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Chocolate icing is an ingredient that today can be found in almost any confectionery product: cheese, sweets, cakes, cakes and many others. Everyone who has been cooking long enough has their own unique recipe for this supplement. And behind most of them are their personal stories. But how did this delicacy come about?

Origin

It is not known for certain when the icing first appeared. The main history of this product is connected with the time when mankind 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 everyone's favorite food that the origin of confectionery chocolate icing is associated.

And already in the twentieth century, this supplement began to be produced on a large scale. At this time, it began to be purchased in bulk by variousfactories and companies that mass-produced confectionery.

A place in cooking

Today, the old and simple chocolate icing recipe is widespread, which is used to decorate cakes, various buns and pastries, sweets, rolls, ice cream, glazed curds and many other sweets that are so familiar to everyone since childhood. The variety of ways in which this supplement has been prepared has led to not only its new flavors, but also different visual forms, such as glazing, which will be discussed in a moment.

Pros of using glaze

The purpose of this delicacy is to bring any confectionery product into an appetizing look that makes you want to try it. What it does well.

The use of confectionery glaze can give the final product a unique taste. This will make it stand out among other delicacies and make it recognizable to consumers.

The supplement contains cocoa butter, which has an antioxidant effect. It perfectly improves the tone of the skin and stimulates the synthesis of endorphins, thus improving mood.

Product cons

Despite its pleasant taste and positive effect on the body, chocolate icing is not a he althy product. This is due to the presence of many different non-natural additives in the composition.

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 hard, and it will be almost impossible to return it to its original form.
• Only butter is used in cocoa-based chocolate icing recipes. Replacing it with margarine is strictly prohibited, as this will lead to deterioration of the consistency and will prevent further work with the additive.
• To give the finished glaze tenderness, it is recommended to replace the usual powdered sugar with powdered sugar. In the event that the latter was not at hand, you can simply grind the granulated sugar with a blender.
• In order for the glaze to cover the confectionery well, it must be applied in several layers. The first one should be as thin as possible. Only after laying it, you can 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 heat. To begin with, it is recommended to check the temperature with your finger. If the test did not cause discomfort, you can start processing the product.
• It is also necessary to ensure that all the ingredients from which the supplement is prepared are strictly at room temperature. In this case, do not melt the butter. The best option would be to bring it to a soft consistency.
• Proper icing involves using a whole bar of chocolate. However, this method requiresmuch more time and money. Therefore, you can safely replace the finished product with cocoa powder of good quality. As a result, the taste of the final dish will practically not change in any way.
• Today the most popular recipes are chocolate icing made from cocoa and milk, with the addition of sour cream, condensed milk, cream and powdered sugar.
• When preparing this dish, the ingredients are combined in one saucepan and mixed, languishing over low heat.

The following will be recipes with photos of chocolate icing for cakes and other pastries.

Homemade chocolate icing

Standard and simple recipe for this supplement. Great for adding variety to baked goods and desserts.

To create it, you will need the following products:

• butter - 150 grams;
• 5 tbsp. tablespoons cocoa powder;
• 100 milliliters of milk;
• sugar - one glass.

Cooking

• Melt the butter on the fire. Then add sugar and stir.
• Combine cocoa and milk in one bowl. Then mix until a mixture of the same color without lumps is formed.
• Add butter and sugar to the same saucepan and stir.
• Bring to a boil for 5 minutes over low heat, stirring constantly. You can stop cooking when you reach the desired degree of density. Alternatively, it can be the consistency of medium-liquid sour cream. Then the icing will be a littleflow, but will not be able to quickly drain after being placed on the product.
• At the end of cooking, let the product cool down to normal temperature, which you can measure with your finger (does not burn, which means it is ready for use). Now you can cover products with it.

The result of using chocolate icing according to a step-by-step recipe is in the photo below.

Supplement recipe using cocoa powder and sour cream

This option allows you to get a thick final product with high fat content and great taste. It's great to use with any homemade cake.

Required Ingredients

• 4 tbsp. lies. sour cream;
• 6 tsp. lies. cocoa;
• 70g 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.
• Place the resulting product on the stove, on a small fire.
• Cook until the contents are uniform. Then put the butter and stir until it melts.
• Continue stirring for 3 minutes.

Attention! If sugar does not dissolve well, then it is recommended to remove the saucepan to a warm place immediately after cooking and keep it there for 10 or 15 minutes, without stopping stirring. If necessary, the product can be slightly warmed up.

Finished glazecool slightly and still warm apply to the confectionery

Cocoa Milk Chocolate 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.

Required ingredients:

• 2 tbsp. lies. milk;
• 50g butter;
• 4 tbsp. lies. cocoa powder;
• 4 tbsp. lies. powdered sugar.

How to cook

• Powdered sugar and cocoa are put into a small saucepan and then mixed.
• Next, add milk and melted butter to the same bowl.
• All ingredients are mixed until a homogeneous mass is obtained. After that, 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 mixing content.
• Remove the dishes from the stove, then stir again.

Attention! This recipe for chocolate icing allows for the use of 1 tablespoon of vodka. It is added at the end of cooking and makes the surface of the finished product more mirror-like. 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 lovers of sweets will love. To avoid the formation of lumps,it is recommended to gradually add all the ingredients to the cooking utensils. It is worth noting that this method implies the complete absence of cooking due to the solidification of condensed milk.

Ingredients for cooking:

• 5 tbsp. lies. condensed milk;
• 6 art. lies. cocoa;
• 100g butter;
• 2/3 cup powdered sugar;
• vanillin - 1 pinch.

Cooking

• Powdered sugar and cocoa are poured into one bowl and mixed.
• The butter must be warmed to room temperature, then beat with a mixer at medium speed.
• In the process of processing it, add a mixture of cocoa powder and powdered sugar.

• Continuing whisking, 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 ingredients are fully mixed.

The result of creating chocolate icing according to the recipe is in the photo below.

Starch Glaze Recipe

This method is useful for those who do not have enough time or desire to fiddle with the stove. The use of starch makes it possible to obtain a product whose taste practically does not differ from standard additive options. The only remark is a slight aftertaste of starch in the finished baking. It is also worth noting thatthanks to this ingredient, the product becomes resistant to high temperatures, and therefore can be applied even to a freshly prepared product.

The following are the ingredients needed to implement the step by step recipe for chocolate icing with starch:

• 3 tbsp. lies. cocoa;
• 1 tbsp lies. potato starch;
• powdered sugar 3 tbsp. false;
• very cold boiled water - 3 tbsp. false.

Cooking process

• Combine cocoa, starch, powder in a deep bowl and stir well.
• Slowly add water while stirring to avoid lumps.

Chocolate Icing Recipe: Mirrored

The additive prepared in this way is called glaze and is used to give baked goods a beautiful, and most importantly, complete image.

Ingredients:

• white or dark chocolate - 50 grams;
• gelatin –1.5 tsp. false;
• 2 tbsp. lies. white granulated 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 gelatin, then strain it and add to water with sugar.
• Chocolate cut, put in a cup and melt in water. In the process, mix until a homogeneous consistency is obtained.
• Mix syrup, gelatin and melted chocolate.
• Stir until tender.
• Use practicallyimmediately after preparation, as the additive literally freezes before our eyes.

Results

This material contains the most common cocoa chocolate icing recipes with photos of the results and the process of their implementation. You can choose any of the methods listed above, or, relying on them, create your own version of this delicacy. Good luck!