How to make chocolate icing from cocoa and chocolate

Chocolate icing made from cocoa is a delicious and easy to prepare dessert that can decorate and give a unique, fabulous look to any confectionery. It looks impressive on cakes, muffins, pastries, cookies, ice cream, whipped cream, cottage cheese.

Training

Properly prepared glaze is easily applied to the surface in an even layer, hides the disadvantages of baking, giving a noble look, especially when it is impossible to arrange floral compositions from cream.

The basic technology for making chocolate at home is to combine the dry ingredients and knead until smooth without lumps. Then the liquid component is added.

When creating a dessert from a chocolate bar, it is broken into slices, melted over a quiet fire or in a water bath. So that liquid chocolate is easily applied to the cake and does not harden quickly, a little water, milk or sour cream is added to the recipe.

What is needed

• Cocoa Powder During the storage of the product, lumps form. To create an airy, uniform cocoa mix, sift through a sieve.
• Butter. Add already softened. It gives a mirror shine. Oil can be replaced with sour cream 20%.
• Sugar. It is better to use sifted icing sugar. It mixes easier and dissolves faster.
• Water. It makes sense to replace with milk. And the juice of lemon or orange will make the icing tastier.
• Flavors, flavorings. For a variety of flavors add vanilla, coconut, rum or cognac.

Calorie content

Chocolate glaze is a high-calorie product, the energy value of which reaches 542 Kcal per 100 g. Because of this, small amounts are used in nutrition and diets. Also has a high fat content.

Nutritional value per 100 g:

Classic recipe

Basic recipe with a minimum amount of ingredients. If you want to add sophistication and originality to the product, you can add nuts, coconut flakes or replace the water with citrus juice.

• Sugar sand (or powder) - 150 g;
• Cocoa powder - 2 tbsp. spoons;
• Water - 3 tbsp. spoons.

1. In an enameled bowl, combine sugar and cocoa.
2. Gently whisk, pour in water.
3. Cook over low heat, constantly stirring so as not to burn.
4. When the mass begins to boil and bubble, stand for 2-3 minutes and remove from the stove.

Cocoa Chocolate Curing

For preparation, it is necessary to use cocoa powder of dark varieties, butter with a high content of milk fat, which will give a little gloss to the frozen surface.

• Sugar or powder - 125 g;
• Cocoa - 2 tbsp. spoons;
• Milk - 3 tbsp. spoons;
• Butter - 30 g;
• Vanilla - 0.5 tsp.

Step by step cooking:

1. In a small container, combine cocoa and sugar, knead the lumps.
2. Add milk, stirring until smooth. Cook over low heat until foamy, stirring constantly.
3. Remove from the stove and cool for 10 minutes.
4. Add softened butter and beat well.

Dark chocolate and white icing

The easiest way to create a chocolate cake decoration is to melt a bar of white, milk, or dark chocolate. White icing will give the dessert an elegant look. Milk can be replaced with cream, sour cream, condensed milk.

• Pure chocolate without additives - 100 g;
• Milk - 5 tbsp. l

1. Grease the dishes with butter.
2. Put the chocolate chopped into pieces in a container.
3. Top up milk.
4. Put the contents in a water bath.
5. Heat to 40 ° C, stirring constantly.

Mirror glaze

Looks great on products mirror glasazh. To ensure that the coating is smooth and free of bubbles, it is passed through a sieve before being applied to a confectionery product. Begin decorating when the mixture cools to 35-40 ° C.

• Sugar (powder) - 250 g;
• Cocoa powder - 80 g;
• High fat cream - 150 ml;
• Water - 150 ml;
• Gelatin - 8 g.

1. Pour warm water into the gelatin and leave to swell.
2. Sift cocoa through a sieve.
3. Heat gelatin until completely dissolved.
4. Combine sugar, cocoa and cream in a prepared bowl. While stirring, pour in a thin stream of dissolved gelatin.
5. Cook over low heat - stir regularly with a spoon or spatula. Bring to a boil and remove.
6. To make the mass homogeneous, strain through a sieve.
7. Cool to 60-80 ° C and pour in small portions onto the top of the cake. Level with a metal spatula.

How to use icing

Depending on the consistency of the glaze, use different tools for applying and smoothing it:

• For liquid mass - a baking brush.
• For medium density - a wide knife or a pastry shovel.
• For thick - a pastry bag or syringe, with the help of which decorative elements (dots, stripes, waves) are created.

For enrobing, cakes are placed on a wire rack with a tray. Glaze is poured into the center and aligned with the tools to the edges and sides. If the mixture is quite thick, then a small amount will drain into the pan. Too thickened glaze and applied with great difficulty, heated again to a creamy state.

To solidify the chocolate coating, the finished cake is placed in a cool place or in a refrigerator. To create a smooth and beautifully decorated meal, the following few tips will help.

Useful Tips

1. If the resulting consistency is not satisfactory, the density is increased by adding powdered sugar or boiling. To make the mixture more liquid, add hot water.
2. Hot glaze must be cooled, but not overdone. It should be easily and evenly spread and drain to a minimum.
3. To level the surface, the mixture is applied in two stages, first with a thin layer, then thick from the center to the edges.
4. If, according to the recipe, the glaze covers an oily cream, a layer of jam or dry cocoa powder is first made.
5. They store chocolate dessert in the refrigerator for up to 5 days, so the dish can be prepared in advance.
6. Ready meals are decorated with berries, nuts, dried fruits, candied fruits, marshmallows, and confectionery topping. The black color of the glaze blends perfectly with different shades.
7. It will turn out beautifully if you drip whipped protein cream in the form of drops or stripes. Using a knife or fork, make smooth stains until the surface has frozen. Get curls resembling frosty patterns.

A variety of chocolate icing recipes allows you to choose the one that is tastier and easier to cook, which will look beautiful on the cake. Having mastered the basic manufacturing technology, the composition is supplemented with new ingredients and flavors. Then you get a great decoration for a festive cake or other dessert.

Watch the video: Chocolate Frosting With Cocoa Powder. Ganache Recipe. Chocolate sauce. Food Connection (November 2024).