Chocolate glaze. How to cook quickly and tasty

Chocolate and icing. When you hear these two words, the first thing they associate with is, of course, ice cream in chocolate glaze. And then the products of the confectionery industry are already recalled, where chocolate frosting is mainly used. It is an incredibly tasty and attractive invention of confectioners, which consists of cocoa, powdered sugar, dairy products, flavors and grated nuts. It can decorate almost any dessert.

At home, chocolate glaze cancook every mistress, using, at your choice, any of the many recipes offered. For example, this is a simple recipe that uses real chocolate and powdered sugar. In addition, such chocolate icing hardens very quickly. It requires the following:

Spoon the sugar with a tablespoon of water (100gram). Heat over low heat, stirring constantly until a thick syrup is formed, in which to add 50 grams of chopped chocolate. And also stirring, continue to heat on a small fire until the mixture thickens, in which you should add butter (50 grams) and rub it to shine. Can be applied to cake, cakes or pie. If you do not have time to apply everything at once, then the remaining part should be slightly warmed up, and it is ready for use again.

If you are interested in how to make chocolate icing,so that it is soft and easily flowable, then you can experiment with types of chocolate, as well as the proportions of ingredients and achieve the desired taste. The recipe is quite simple: 2 slices of milk or bitter chocolate (which you like more), a spoonful of sugar, milk (20-30 milliliters) and vanillin to taste, stir until brought to a boil and then cook until the consistency that you desire.

Another recipe explaining how to make glazefrom chocolate, just a little more difficult: put a glass of powdered sugar and milk (5 tablespoons) in a saucepan. Put the container on a small fire, bring to a boil to dissolve the sugar. Now put the chocolate bar and butter (50 grams). After the chocolate melts, add a tablespoon of starch, 3 tablespoons of cocoa and add vanillin. Stir until the consistency of the mass, cool a little and you can pour the finished chocolate frosting onto the confectionery, leveling with a spoon or knife. It is advisable not to pour a chocolate glaze on an oil or cream cream. Good glaze is spread over the jam.

And how to make chocolate icing, onlywhite, will prompt this recipe: in small pieces chop 200 grams of white chocolate and place in a saucepan. There also add a small piece of frozen butter - 200 grams and put this capacity in a water bath and stir continuously its contents until the mass is homogeneous. While stirring, add a little sugar, plain and vanilla, and salt. Pour in the milk (150 milliliters) and simmer until thick. Remove the saucepan from the heat and place in a large container of cold water. Beat a lot of 10 minutes, until the glaze does not lag behind the spoon.

And a very simple recipe for how to cookchocolate glaze, using cream: for a confectionery product weighing somewhere around 350 grams, you need to take 175 grams of milk or semisweet dark chocolate and, chopping into pieces, along with 150 milliliters of low-fat cream, put in a small saucepan. Carefully heat, stirring until a homogeneous mass is obtained, which must be cooled so that it does not drain off a wooden spoon. And you can glaze your confectionery.

Experimenting with the proportions of ingredients forcooking chocolate glaze, you can choose the perfect option for coating pies, cakes and cakes, which only meets your taste - this will be your signature recipe. Dare!