Chocolate icing in milk: recipes with photos

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

Chocolate is not just a tasty treat, but also a valuable energy product. 100 grams of this sweet contains approximately 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, eaten, cooked from it many delicious dishes, for example, delicious icing. It is about her that will be discussed further.

Chocolate frosting

Chocolate icing on milk was invented in order to decorate and decorate confectionery, because sometimes even the most appetizing and fragrant pastries lack a suitable decoration. It is very important to decorate the dish beautifully, because people choose the most delicious, in their opinion, delicacy in appearance. If the shop window has a wide range of desserts, then you definitely want to take the most beautiful one. Especially when the taste of the treat is unknown.

Homemade sweets are perceived quite differently. They thoughprepared with all diligence and love, but do not always come out visually beautiful. Sometimes, even if the delicacy visually looks pleasant and tasty, the culinary specialist still wants to give the dish a look of sophistication. Milk chocolate icing is widely used by confectioners, it comes in a wide variety of textures and is prepared according to many different recipes, so 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 a fondant.

Ingredients for decorating desserts

The composition of chocolate icing on milk can vary significantly both in components and in the method of preparation. In addition, it can be hard, delicate, soft, matte, mirror and even colored. Often, cocoa powder is found among the components, which is mixed with granulated sugar or powdered sugar and various other ingredients. The recipe for chocolate icing made from cocoa and milk is the easiest to prepare. Usually, you should choose certain additives based on what kind of consistency you want to get as a result. You can often find non-natural chemical components in ready-made store products, which make the cooking process easier, but the product itself does not have the best effect on the body.

Cooking Features

Making chocolate icing with your own hands is not difficult if you approach the process seriously and carefully. You can modify the composition depending on the desired final structure. For example, so that the chocolate filling does not harden very quickly, starch can be used. Brittle glaze is prepared based on powdered sugar. Also often in cooking methods you can find ingredients such as cream, condensed milk, gelatin (to create a mirror surface), sour cream, water, honey, and so on.

Icing ingredient

You need to clearly understand which types of chocolate are definitely not suitable for making this thick syrup from them:

• with the addition of a variety of fillers (nuts, raisins, fruit pieces), because the consistency should be homogeneous;
• porous, because oil begins to stand out from it during the melting process, and the chocolate itself does not melt, but only rolls into a large lump;
• inexpensive, as it has a low-quality composition, which will definitely affect the final dish.

Now let's look at which types of chocolate are ideal for making icing:

1. It is best to use, of course, milk, because after it is melted, nothing else needs to be added, if only a little butter.
2. Confectionery chocolate is convenient to useto create a glaze, it is quickly melted to a homogeneous consistency, but the taste is far behind the grocery one.
3. It is interesting 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 coloring.
4. Don't take away the bitter one, if you make a frosting out of it, it will be interesting to combine in contrast with a very sweet dessert.

Before looking at the recipes for chocolate icing made from cocoa and milk, let's find out the main types of this thick syrup.

Types of glaze

There are a lot of varieties and methods of making. All of them differ in the set of constituent ingredients and have their own subtleties of preparation. If you still decide to make a chocolate bar icing, then choose one that is free of fruit and nut additions and other impurities. It is also necessary to refuse a porous product.

Mirror Glaze

This kind of glossy coating is mainly used to cover cakes that have a perfectly flat surface. In order to effectively and beautifully glaze any dessert, you can apply the mixture directly only to the very 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 on both chocolate and cocoa powder. And the glossier look of the filling is much easier to achieve with high quality ingredients.

Lenten 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 delicacy is dietary, and it can be eaten even in fasting. Instead of a milk base, this chocolate is made from vegetable oil, which must be refined.

Professional frosting

This chocolate filling is more often used for large-scale confectionery purposes, for example, in confectionery factories. But even at home, you can cook it quite simply and quickly. The main components that make up such chocolate icing are milk, butter and cocoa powder. Milk should be condensed. Icing prepared according to this recipe is well suited for cakes, a wide variety of pastries, cookies, donuts and other baked goods. Currently, coffee and rum, for example, can be added to such a filling, which give the dessert a characteristic aroma and sophistication.

Ganache

This glaze, which arrived from France, should be creamy in consistency. The classic ganache recipe includes only chocolate and cream. But even such a poor variety supplement can have different textures, thicknesses and densities.

Cure Glaze

This type of filling usually includes powdered sugar in addition to chocolate and butter. Through sugar, a dense pasty crust appears. In a short period of time, the cook must have time to cover the surface of the delicacy with such a glaze. Filling is a mustapply while still warm while it is able to change shape.

Cold-made frosting that doesn't need to be boiled

This is a very easy-to-prepare filling, which usually contains oil, butter or vegetable in its composition. Variations differ in that the addition of butter contributes to a good and quick solidification of chocolate icing. In order to get such a paste, you need to slightly warm the milk and soften the butter. But if you use vegetable (usually refined), then the cooking process will take less time, because you just have to manually mix the cocoa powder with sugar and butter.

Plain chocolate icing

It is cooked hot, but milk, cream, sour cream, butter and chocolate are not added. All you need is water, sugar and cocoa powder. Such a paste must be cooked carefully, not forgetting to stir, and the glaze needs to be applied slightly chilled and thickened.

Chocolate Gloss

This icing is used to cover pastries, dessert layers, but its main distinguishing feature is gelatin or pectin. The recipe for such a mass may 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. The ingredients that give the frosting its jelly-like texture also add to the gloss.

The best chocolate icing is the one that will please family and loved ones the most. Of course you canpurchase ready-made sweet mass in the store, but those who love homemade desserts should try making it at home.

Cocoa milk chocolate frosting

This is a classic potting recipe. In order to make chocolate icing from cocoa and milk, you will need the following ingredients:

1. Milk - 4 tbsp.
2. Sugar - 5 tablespoons.
3. Cocoa powder - 2 tbsp.

Let's look further at how to make chocolate icing from milk, sugar and cocoa.

Cooking process

The sequence is as follows:

1. First of all, you need to prepare all the ingredients for chocolate icing in milk. To do this, pour granulated sugar and cocoa powder into the pan. Thoroughly mix the ingredients.
2. Pour milk into a container and stir well again.
3. Put the pan on a low heat and cook, not forgetting to stir until the chocolate filling is covered with foam. After that, remove it from the stove.
4. We are waiting for about ten minutes for the cocoa powder and milk chocolate icing to cool slightly and become thick.
5. The resulting sweet mass can be used as an addition to desserts or pastries.

Chocolate icing with butter added

Now let's consider another way of preparing this fill. It is distinguished by the absence of cocoa in the composition. This chocolate and milk chocolate frosting recipe is quick and easy to make.

ForFor this milk chocolate icing 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. Let's take a look at how to make chocolate icing from milk according to this recipe.

The sequence of actions is as follows:

1. First of all, place the chocolate, butter and milk in a ladle or small saucepan and melt the ingredients over low heat. Do not forget to stir the mass constantly.
2. After the delicacy is cooked, you need to cool it slightly and wait until it thickens.

Chocolate and milk chocolate icing is ready, you can cover a cake or any other dessert with it.

Principles of making delicious thick mass at home

How to make chocolate icing?

1. If dark or bitter chocolate is used in cooking, then you must remember to add sugar, milk to the mass (you can replace it with cream).
2. If you have purchased quality ingredients, you can proceed to the next step: break the chocolate bar into pieces as finely as possible.
3. The container (small pot or ladle) in which the icing will be prepared is best smeared with butter, then the mass will not stick or burn to the bottom of the container and its walls.
4. Choose some other large dish, heat water in it (not necessarilyboil) to about 60–70 degrees.
5. Place the smaller container into the larger one without stopping the heating. Do not forget to control that the heated liquid does not get into the chocolate mass.
6. Don't forget to constantly stir the icing that is being prepared, it is best to do this with a wooden spatula.
7. The saucepan or ladle in which the glaze is prepared should never be covered with a lid, otherwise condensation will form. It will just spoil the chocolate mass.
8. 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 a fatter one).
9. As soon as the chocolate has melted to a smooth consistency, add butter to it.
10. If you like experimentation, use other additions like honey, sour cream, condensed milk.

So, we have examined the main types of chocolate icing made from cocoa powder and milk, recipes and methods for preparing such a delicious sweet filling. It is done quickly and simply.

The best chocolate icing is the one that is quick and easy to prepare. If everything is done correctly, then all relatives and friends will like it. Of course, you can buy a ready-made mixture for making fudge, but true lovers of homemade desserts should definitely try making one of the presented options for chocolate icing. She can decorate many confectionery products: cookies, cakes, cakes, eclairs and so on. Such delicacies will appeal not only to children, but also to adults.