Chocolate chocolate icing: recipes

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

Whatever desserts we make, we must admit: cupcakes, cakes and pastries look the most spectacular in chocolate icing. A culinary “crust” for fruits is also made from chocolate. With such a “shell”, any sweet dish looks appetizing and desirable. At first, this may seem like a difficult task. But when we get down to it, you will see that it is quite simple. The main thing is to follow certain rules, and everything will work out. In this article, you will learn how to make chocolate icing from chocolate. Below are recipes with photos of different coating options and tips on how to achieve the desired consistency and smoothness of this culinary decoration.

What chocolate should be like

To make the icing homogeneous, you need to take a pure product, without any impurities that are usually added for taste. No nuts, raisins or other fillers. But the texture of the chocolate also plays a role. For example, its porous types are not suitablefor glaze. During heat treatment, this product delaminates. White and black varieties are great for chocolate icing. From dessert chocolate, the culinary “crust” turns out to be especially tasty.

You can also use other varieties of this dessert. For example, the so-called culinary chocolate. It also melts more easily than normal. Often glaze is made from couverture. And the "coating" made from white chocolate can even be painted in different colors. Often the quality of the glaze also depends on what percentage of cocoa butter is contained in a given dessert. It is best to use only one type of chocolate. Then the mass is guaranteed not to delaminate and lump.

How to make chocolate icing from chocolate: a basic recipe

Let's start with the simplest. Take a bar of dark chocolate, with a cocoa content of at least 72 percent. Break it into pieces and put it in a bowl.

Attention! The container for melting chocolate must be completely dry, without any water.

It is only allowed to grease it with butter or vegetable oil, and even then, so that later it would be easier to “get” the glaze from there. And the bowl is easier to clean after that. Our basic chocolate icing will consist of chocolate and milk. The latter is necessary so that the product does not become too thick. Then it will harden very quickly, and before we have time to coat some dessert with glaze, it will become hard. Therefore, if we are preparing the "top" for a confection, milkwe'll need it.

But in the event that we make icing for dipping fruits or prunes, that is, for homemade "sweets", then we can do without it. Five tablespoons of milk will go into a bar of chocolate.

Cooking process

So what do we do next to make chocolate frosting? We have already prepared “raw materials” from a chocolate bar - we broke pieces. Now put a bowl with them and milk in a water bath. This is necessary so that the bottom of the container in which we heat the chocolate does not heat up too quickly. Otherwise, the glaze, when cooled, will acquire a whitish coating, which will not look very aesthetically pleasing. In addition, the size of the bowl should be larger than the pans for a water bath. This is necessary so that the steam does not come into contact with the chocolate. Therefore, you can not close the lid of the bowl.

We do not move away from the stove and stir all the time until the products turn into a thick mass. By the way, the spoon with which we do this must also be absolutely dry. Otherwise, the glaze may come out inhomogeneous. And of course, the mass should not boil. The ideal chocolate temperature for frosting should not exceed 40 degrees.

How to make white chocolate icing with chocolate and butter

This type of confectionery "coating" is usually made from a white colored dessert. It is prepared according to the technology of the basic recipe. We break the white chocolate bar into pieces, put them in a dry bowl and add three tablespoons of sweet market sour cream or fatty (at least 30 percent)cream. We put in a water bath. We stir constantly. After the mixture has melted, turn off the gas, add 40 grams of good butter. Mix everything again. Such chocolate cream needs to be cooled a little before being applied to the product. It can also be prepared with the addition of condensed milk and vanilla. White chocolate is sometimes prepared differently. Two dessert tiles are broken, put in a water bath. Add a tablespoon of milk and 180 grams of powdered sugar. When you get a thick paste, after removing it from the heat, dilute it with another spoonful of warm milk. For shine, put a little oil. And then everyone is whipped with a blender or mixer.

Honey glaze

This additive gives the product a very original taste. The recipe for chocolate icing made from chocolate is also very simple. We take any tile - dark, white, culinary or other dessert. As in the basic recipe, put the pieces in a bowl and pour in 4 tablespoons of milk. After the mixture has melted, turn off the heat (but do not remove the bowl from the pan). Add 30 grams of butter and 4 large spoons of honey. Stir until completely dissolved. You can also throw various additives into such a glaze - ground nuts, coconut flakes, add rum or cognac. Of course, this is done before the mixture has set.

Ganache

It happens that icing nm is needed exclusively to cover cakes and pastries. Then she prepares a little differently. Chocolate icing for a chocolate cake, the recipe of which will be given below, is called ganache. Like herCook? Most often, this type of glaze is not made from chocolate and butter, but from a mixture of dessert and cream. To do this, the tile must be broken into small pieces. Then it is poured with the same amount of cream, which is preheated almost to the boiling point. The mixture is left for a while for the chocolate to dissolve.

To make it homogeneous, it must be thoroughly mixed. Since this glaze is more liquid than the one that is steamed, it is allowed to harden a bit. But still, the ganache should be liquid enough to be applied to the product.

Cooking on fire

In most of the previous recipes, chocolate icing was made from chocolate in a water bath. That is, it was important that the dishes for its preparation were dry and did not touch the fire. But there is another way. As always, we break the chocolate bar into pieces and pour a tablespoon of water. We put on a very small fire and constantly interfere. The chocolate should melt to a liquid state, but not stick to the walls. Separately, in another bowl, melt 50 grams of butter. Then turn off the gas under the chocolate. Pour melted butter into it in small portions. We do this until we get a homogeneous smooth mass. But the chocolate and butter for this recipe must be very good quality or they won't fuse.

Glissage

How to make chocolate icing from chocolate so that it looks like a mirror? This method is called gliding. He probably belongsto the most difficult. Make such a glaze with syrup or gelatin. In order to prepare it, we need the following products: one and a half bars of chocolate, 100 grams of condensed milk, 2/3 cups of water. We also take 150 g of sugar and glucose syrup, 15 g of gelatin. Let's start cooking. Pour gelatin with half the indicated volume of water. Mix sugar and syrup in a bowl. Add the rest of the water to it. We put the container on a small fire and wait until the sugar dissolves.

Break the chocolate into another bowl, fill it with swollen gelatin and condensed milk. Then add hot syrup. Beat the mixture with a mixer or blender. Then let it cool down a bit.

Can milk chocolate be used?

This fondant is suitable for coating confectionery if it is made from thin dough. In addition, this glaze leaves a characteristic aftertaste. She is very sweet and fragrant. The recipe for chocolate icing from milk chocolate is as follows. For two dessert tiles we take 150 grams of not too fat cream. Break the chocolate into a bowl. Pour in cream. Warm over low heat until the mixture becomes homogeneous. Chocolate icing prepared in this way will look matte on a cake, pastry or roll. A similar coating can also be made mirror, like a gliding. To do this, at the end of the process, add a piece of good oil to the mixture and stir until smooth.

How to frost a confectionery

If we cook the "crust" in a water bath, we actin the following way. When our mixture is melted, turn off the gas. But chocolate icing made from chocolate is very capricious. Therefore, in no case do not remove the bowl from the pan that served as a water bath for it. Take the finished icing directly from there and apply it to the surface of the cake or other pastries - with a spoon or brush, depending on how exactly you are going to decorate it. You can put the product on the grill and pour fudge on top. And then smooth with a spatula or brush.

If you make ganache or icing on fire, then the product is covered with chocolate twice. Then the surface will be quite dense and shiny. Take a short break between coats. After all, such a glaze hardens more slowly. Sometimes it is applied only to the surface of the cake, and sometimes it covers the edges. To make the fondant layer look perfectly even, it is best to put it on top of jam or jam.

When applying planing, use a thermometer. The cake is covered with this mass when its temperature reaches 35 degrees during cooling. On top of the "crust" you can lay out other elements of decoration - fruits, nuts, candied fruits. If you have not used all the fudge, it is stored in the refrigerator in cling film or cellophane. So it doesn't dry out. And it can also be frozen without harming the taste and texture.

Some tips

We have already said that in order to make chocolate icing for a chocolate cake, you need to follow the rules. They are quite simple. Don't make the mixture too thick or it will be hard towill inflict. But very liquid can simply drain off the cake. Therefore, sour cream consistency fudge is ideal. Well, what if the icing still turned out to be thick or liquid? In principle, all this can be corrected. A teaspoon of powdered sugar is added to the liquid glaze, and a thick one is diluted with a small amount of warm water. If you replace the water in the recipe with lemon juice, then the fudge will get the original sourness, which gourmets will appreciate. And to color white chocolate in different colors, you need to add odorless vegetable oil and the desired food coloring to the still hot mixture.

Secrets of housewives

Frosting can hide many imperfections in your baked goods. For example, if the cake falls apart, or if its top is not golden. A chocolate-covered cake must be kept in the refrigerator (or at the appropriate temperature on the balcony) for several hours. Better yet, all night. In any case, no matter how long it takes you to cook, it's worth it. After all, all cooks and housewives know that a glazed product will look much more attractive and spectacular. Of course, glaze can be used for other purposes. Cakes are glued with it, inscriptions are applied and used as an element of decoration. By the way, you can draw chocolate on a cake using a regular medical disposable syringe, but without a needle.