Chocolate-based glaze is perhaps the most popular coating for desserts, which is probably why there are incredibly many recipes for it, and each of them has its practical significance. What glaze can be preferred, you can determine, based on the required taste and consistency, and we will provide you with some of the main recipes and techniques that may come in handy.
Chocolate glaze made of chocolate
The chocolate icing on this recipe is dense and has a matte finish, which makes it incredibly similar to a pure coating of melted chocolate, although, in addition to the chocolate itself, it is based on brewed coffee, which gives the coating a wonderful aroma.
Ingredients:
- black chocolate - 290 g;
- strongly brewed coffee - 120 ml.
Preparation
The technology of making this glaze is very similar to the technology of making chocolate ganache . Only cooked and the most hot coffee is poured over crumbled black chocolate and left for 5 minutes. During this time, the heat from the coffee will melt the chocolate pieces and the glaze can be easily mixed. After mixing, make sure that the glaze has come out homogeneous, and if necessary, if pieces of not melted chocolate are still found, place the container over the water bath.
How to make chocolate cake?
Of course, cake and any dimensional baking can be covered with chocolate glaze-ganache, but for the convenience of working with large products, the glaze should be slightly thicker, which is why corn syrup is added to it - the classic ingredient in many desserts, which is easy to find in confectionery shops.
Ingredients:
- chocolate crumb - 1/2 st .;
- cream fat (33%) - 120 ml;
- corn syrup - 30 ml.
Preparation
Pour the fat cream into a saucepan or saucepan and put on a fire. To prevent the formation of a film on the surface, heat the cream until the boiling point is continuously stirred. Pour chocolate over the cream and leave the future frosting for a couple of minutes. Mix everything quickly and pour in the corn syrup. After re-mixing the glaze should be cooled for another 10 minutes and you can start coating the cake.
How to make chocolate icing from sour cream and cocoa?
This glaze, although glaze from a technological point of view, but still can be used to cover products with a soft layer of chocolate, which will not freeze completely even after standing in the refrigerator.
Ingredients:
- cocoa powder - 40 g;
- sugar - 25 g;
- sour cream - 60 g;
- Butter - 45 g.
Preparation
Mixing cocoa in the saucepan with sour cream and sugar, put the mixture on the fire and, stirring, bring to a boil. Quickly remove the sour cream from the heat and add butter. Allow the glaze to cool to a warm state before using it for its intended purpose.
Mirror chocolate coating
The secret of the mirror finish of chocolate glaze lies in the addition of gelatin to the composition of a completely standard mixture based on cocoa. Before you start working with this glaze, make sure that your products have a perfectly smooth surface and are very cool.
Ingredients:
- gelatin - 2 tsp;
- cold water - 90 ml;
- fatty cream - 90 ml;
- sugar - 140 g;
- cocoa powder - 50 g.
Preparation
Fill the gelatin with half of the cold water and leave for that time, which will go to prepare the remaining ingredients. Mix the remaining water with cream and sugar, put the dishes with the mixture on a small fire and bring to a boil. Remove the container from the heat and dissolve the swollen gelatin. After the gelatin is completely dissolved, add cocoa powder, mix everything thoroughly and pass through a sieve. Cool the glaze to room temperature and use.