How to cook well solidifying and shiny chocolate glaze?
Chocolate is food of the gods. This is not just sweet delicacy, but the energy product. In 100 grams of chocolate contains about 500 calories. In addition, chocolate is an excellent antidepressant.
The quality of chocolate depends on the amount of cocoa content in it. Chocolate can be eaten, drunk and you can cook with it a lot of delicious dishes.
You can make chocolate glaze to decorate your cakes, pastries, donuts or cookies. Berries and fruits covered with glaze, getting delectable desserts in a few minutes.
All kind of chocolate – black, milk, sweet and half sweet or even bitter chocolate – can be used to glaze. What matters is that it should be high quality.
In order to make chocolate coating, cocoa powder is used as well. You can add ready-made glaze vanilla or other flavors to taste, small doses of alcohol (brandy, rum), chopped nuts, coconut, or just use in its pure form.
There are a lot of chocolate recipes to cook, let’s look at a few options of cooking.
Chocolate glaze of cocoa powder and sugar syrup
- cocoa powder – 5 tablespoons;
- sugar – 1 cup;
- water – 125 ml.
Pour out water and sugar in a bowl. Stirring slowly, cook the syrup until it starts to thicken. Add to syrup cocoa powder, stir and cool. Grind well the glaze cooking spatula. Once the glaze thickens, start decorating the cake or other pastries.
Water can be replaced by milk.
Chocolate glaze with cream
- chocolate black (semi-sweet) – 150 g;
- low-fat cream – 125 ml.
Break chocolate into pieces and place in a pot or other container and put in a water bath. Add the cream and cook, stirring constantly, until chocolate is melted and join with cream. The main thing is to bring the mass up to homogeneous state.
Then, glaze should be cool. Once it becomes more viscous, use it to decorate the cake or other confectionery product.
Chocolate glaze with butter
- white chocolate (semisweet) – 125g;
- butter – 50 g;
- the cream (fat, thick) – 3 tablespoons with slide.
In order to prepare the glaze put chocolate, butter and cream in a saucepan and melt on low heat all ingredients to obtain homogeneous mass. You also need to constantly stir the mass. Before using the chocolate mass, it is necessary to cool and to wait until thickened, then cover the cake with glaze.
The cream can be replaced with sour cream.
Chocolate glaze with condensed milk
- cocoa powder – 3 tbsp;
- butter – 4 tbsp;
- condensed milk – 4 tbsp.
To prepare chocolate glaze, melt the butter in a saucepan, add the cocoa powder and actively stir the ingredients until the mixture is smooth. Add the condensed milk and mix again. bring to a boil the resulting mass and remove from heat, cool and use for its intended purpose.
Chocolate glaze with honey
- chocolate – 100g;
- honey – 4 tsp;
- powdered sugar – 4 tbsp;
- butter – 50 g;
- milk – 4 tbsp.
Melt the chocolate in a water bath, add milk and powdered sugar. Stirring constantly, bring the mixture until smooth. Remove the glaze from the heat, add the butter and mix. Then add honey and mix well. Cool mass and cover with it a confectionery product.