About who exactly invented chocolate glaze,history is silent. But it is known for certain that chocolate itself (in the form of cocoa) came to us from Mexico, where it appeared three thousand years ago, that cocoa began to be added to confectionery only in the seventeenth century, and at the beginning of the nineteenth, chocolate took the well-known bar form. So, about the glaze. Chocolate glaze is one of the youngest confectionery inventions. And given the high (at that time) cost of cocoa, it can be called a work of high culinary fashion. Only the most exquisite and most expensive confectionery products were covered with such glaze. Over time, cocoa and chocolate ceased to be the "food of the gods", safely descended to earth and migrated to the menu of mere mortals. And, nevertheless, they did not become everyday food, remaining an affordable but exquisite delicacy. And numerous recipes for chocolate glaze continue to remain culinary "haute couture".
Simple chocolate coating
The simplest glaze is made from sugar and water with the addition of cocoa. Ingredients:
- Cocoa powder (2 tablespoons)
- Sugar (half a glass)
- Water (3 tablespoons)
Preparation:Mix sugar with cocoa powder and add water. Stir well and put on the fire. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will start bubbling. After the bubbles appear, cook the glaze for another minute and remove from the heat. Let the glaze cool down considerably and thicken: if hot, it will be too liquid, and if completely cooled, it will be sugared and harden. Note: For a children's cake or custard pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.
Chocolate glaze on sour cream
The most common recipe for homemadepreparation of chocolate glaze. It turns out similar to real dark chocolate, has a specific sourness, diluting the sweetness of sugar. It is perfect for glazing cake. Ingredients:
- Sour Cream (100 g)
- Sugar (3 tablespoons)
- Butter (2 tablespoons)
- Cocoa powder (3 tablespoons)
Preparation:Mix sour cream, sugar and cocoa in a saucepan and cook over low heat, stirring constantly. As soon as the glaze boils, add butter and continue to cook until the butter dissolves. Then remove from heat, cool slightly and put to use: glaze a cake, pastries or muffin. Note: The glaze cools quickly, and when cooled, it thickens greatly, but does not harden.
Chocolate glaze with starch
An original way to make chocolateglaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods. Ingredients:
- Potato starch (tablespoon)
- Cocoa (3 tablespoons)
- Sugar powder (3 tablespoons)
- Water (3 tablespoons)
Preparation:Pour sifted powdered sugar, starch and cocoa into a bowl. Add very cold water and mix well. That's it! The finished glaze can be used to cover baked goods. By the way, the specified amount of products is enough for glaze that can cover eight cupcakes (mini-cakes).
Brilliant chocolate coating
Another recipe for "cold" glaze preparation. It turns out almost real chocolate, only shiny. Ingredients:
- Sugar powder (half a glass)
- Milk (half a glass)
- Cocoa (3 tablespoons)
- Butter (one and a half tablespoons)
- Vanilla
Preparation:Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin. Grind until you get a shiny glaze. Note: The glaze hardens quickly, so you should make it after baking.
Professional chocolate coating
Of course, it’s difficult to compete with professionals.But everything is in our hands. And if we know the recipe for real professional chocolate glaze, then why not try to make this delicious, shiny and beautiful "spread". Ingredients:
- Butter (tablespoon)
- Condensed milk (tablespoon)
- Cocoa powder (tablespoon)
Preparation:As you can see, it is very easy to remember the composition of this glaze: everything is one to one. And it turns out that preparing it is even easier. You need to melt the butter (the fatter, the better), add condensed milk and cocoa to it. Mix everything, rub and cover your confectionery creations with the finished glaze.
Chocolate glaze in microwave oven
Do you like to cook in the microwave? Then this frosting recipe is just for you. Ingredients:
- Butter (2 tablespoons)
- Milk (3 tablespoons)
- Cocoa powder (3 tablespoons)
- Sugar (half a glass)
- A third of bitter chocolate bars
Preparation:Heat the milk and dissolve the sugar in it. Mix the cocoa with the butter and add to the milk. Then put the chocolate in there and put everything in the microwave. After three to four minutes, take it out, stir it and use the finished glaze as intended (to cover a cake, muffin or pastries).
Bitter chocolate frosting
It is perfect for such a famous cake as "Sacher". And any other cakes can also be successfully covered with this glaze. And it also goes well with coconut flakes. Ingredients:
- Bitter chocolate (2 tiles)
- Sugar powder (half a glass)
- Milk (2 tablespoons)
Preparation:Break the chocolate into pieces and melt it in a water bath. Mix the milk with the powdered sugar and add to the melted chocolate. Put it on the fire and cook, stirring, until the glaze turns into a thick paste.
Chocolate-nut glaze
What about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nutty. Ingredients:
- Butter (third of the pack)
- Sugar powder (half a glass)
- White chocolate tile
- Milk (teaspoonful)
- Nuts (any)
- Vanilla
Preparation:Take the butter out of the fridge and leave it for a while to soften. Put the broken chocolate bar and butter in a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanilla. Mix and remove from heat. The glaze is ready.
Little tricks
To ensure that your experiments with glaze are fruitful, listen to the advice of experienced confectioners:
These are the little tricks and such different recipes for making chocolate glaze – a confectionary product “haute couture”. Let’s join the high culinary fashion? We recommend reading:
