frosting chocolate recipe About who exactly came up with chocolate icing,history is silent. But it is known for sure that chocolate itself (in the form of cocoa) came to us from Mexico, where it appeared three thousand years ago, that cocoa confectionery products were added only in the seventeenth century, and at the beginning of the nineteenth the chocolate assumed a well-known tiled shape. 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 product of high culinary fashion. This glaze covered only the most refined and most expensive confectionery. Over time, cocoa and chocolate ceased to be the "food of the gods", safely descended to the ground and migrated to the menu of ordinary mortals. And, nevertheless, they did not become everyday food, remaining an accessible, but refined delicacy. And numerous recipes of chocolate glaze continue to remain culinary "haute couture".

Simple chocolate coating

The simplest glaze is made on the basis of 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 fire. On a slow (very slow) fire, cook the glaze, stirring constantly. First the sugar will dissolve, then the syrup will start to bubble. After the appearance of bubbles, cook the glaze for a minute and remove it from the fire. We give the glaze a lot to cool down and thicken: hot will be too liquid, completely cooled will be sugared and hardens. Note: For a child's cake or brewed cakes in a warm chocolate icing sugar, you can add a little butter and beat it with a mixer. So the taste of the glaze will become softer.

Chocolate glaze on sour cream

The most common home prescriptionCooking chocolate glaze. It turns out to be similar to real bitter chocolate, it has a specific sourness that dilutes sugar sugary taste. Excellent for glazing cake. Ingredients:

  • Sour Cream (100 g)
  • Sugar (3 tablespoons)
  • Butter (2 tablespoons)
  • Cocoa powder (3 tablespoons)

Preparation: Sour cream, sugar and cocoa are mixed in a saucepan and brewed over low heat, constantly mixing. As soon as the glaze is boiling, add the butter and continue to cook until the oil dissolves. Then we remove it from the fire, lightly cool it and let it go: we glance the cake, cakes or a cake. Note: The glaze cools quickly, and when it cools down it becomes very thick, but does not harden. chocolate glaze recipe

Chocolate glaze with starch

The original way of making chocolateglaze without brewing. It does not require oil or sour cream, it does not harden very quickly and can be applied to both hot and cold pastries. Ingredients:

  • Potato starch (tablespoon)
  • Cocoa (3 tablespoons)
  • Sugar powder (3 tablespoons)
  • Water (3 tablespoons)

Preparation: In a bowl, we pour out the sifted sugar powder, starch and cocoa. Add strongly chilled water and mix well. That's all! Ready-made glaze can be covered with pastries. By the way, the specified number of products is enough for the glaze, which can cover eight cakes (mini-cakes).

Brilliant chocolate coating

Another recipe for "cold" cooking glaze. It turns out almost real chocolate, but also brilliant. Ingredients:

  • Sugar powder (half a glass)
  • Milk (half a glass)
  • Cocoa (3 tablespoons)
  • Butter (one and a half tablespoons)
  • Vanilla

Preparation: Mix cocoa with sugar powder and dilute with warm milk. There we put the softened oil and a pinch of vanillin. Razirayem to get a brilliant glaze. Note: The glaze quickly freezes, so it should be done after baking.

Professional chocolate coating

With professionals, of course, it's difficult to compete. But everything is in our hands. And if we know the recipe for a real professional chocolate glaze, then why not try to cook this tasty, shiny and beautiful "pomatka". Ingredients:

  • Butter (tablespoon)
  • Condensed milk (tablespoon)
  • Cocoa powder (tablespoon)

Preparation: As you can see, remembering the composition of this glaze is very easy: all one to one. And to cook it, it turns out that even easier. It is necessary to melt the butter (the fatter, the better), add condensed milk and cocoa to it. We mix everything, grind and cover the confectionery creations with the finished glaze.

Chocolate glaze in microwave oven

Do you like to cook in the microwave? Then this glaze recipe is just right for you. Ingredients:

  • Butter (2 tablespoons)
  • Milk (3 tablespoons)
  • Cocoa powder (3 tablespoons)
  • Sugar (half a glass)
  • A third of bitter chocolate bars

Preparation: We heat milk and dissolve sugar in it. Cocoa is mixed with butter and added to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, take out, mix and use the finished glaze for the purpose (to cover the cake, cake or cakes). chocolate icing recipe

Bitter chocolate frosting

Excellent for such a famous cake as "Sacher". And any other cakes can also be successfully covered with this glaze. And it is perfectly combined with coconut shavings. Ingredients:

  • Bitter chocolate (2 tiles)
  • Sugar powder (half a glass)
  • Milk (2 tablespoons)

Preparation: Chocolate we break into pieces and dissolve in a water bath. Milk is mixed with powdered sugar and added to the melted chocolate. We put on the fire and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

And how about chocolate, but only white? From it, too, you can cook an unusual chocolate glaze, for example, nut. Ingredients:

  • Butter (third of the pack)
  • Sugar powder (half a glass)
  • White chocolate tile
  • Milk (teaspoonful)
  • Nuts (any)
  • Vanilla

Preparation: Remove the oil from the refrigerator and leave it for a while, so that it becomes soft. In a saucepan, put the broken bar of chocolate, butter and melt it all in a water bath. Then add milk, sugar powder, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

  • Glaze on pastry should first be applied with a thin layer, and on top you should put a thicker layer.
  • Very hot glaze it is better not to water confectionery products - let it cool down a little.
  • To correctly determine the readiness of the brewed glaze, use the "finger method": if the finger dropped in the glaze is tolerant, then it is ready for use.
  • The icing on the basis of powdered sugar, cooked in a "cold" way, it is desirable to use immediately, as it quickly hardens.
  • Hot glaze can not be applied to cream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
  • Chocolate glaze is well combined with coconut shavings, vanillin, rum and cognac.
  • Such little tricks and such different recipes for making chocolate glazes are confectionery products "from haute couture". Coming to a high culinary fashion? We advise you to read: