The article offers you several recipes for making delicious chocolate glaze.

Chocolate glaze is a universal decoration and addition to any dessert. It is very easy to prepare glaze at home using products that are always available even in the smallest store. The most delicious recipe for making chocolate glaze with milk and cocoa is considered. Sweetness is added to taste with sugar.

Cocoa makes it possible to prepare icing much easier than doing it with dark chocolate and much faster. This glaze can be used to cover both a birthday cake and a regular charlotte pie.

You will need:

• Cocoa powder – 3-4 tbsp.
• Sugar - a few tbsp. according to preference (can be replaced with powder).
• Milk (preferably full fat) – a few tbsp. (3-5)
• Butter(without admixture of vegetable fats) – 50-60 g.

Cooking:

• The butter should be brought to a soft state at room temperature.
• Soft butter is thoroughly ground with either sugar or powder.
• Add cocoa to the mixture in small portions (1 spoon at a time) and stir thoroughly.
• Add milk along with cocoa, 1 spoon at a time, mix everything into a homogeneous dark brown mass.

How to make chocolate glaze from cocoa powder and sour cream with sugar: recipe

Glaze mixed with sour cream has a richer and richer taste. For this glaze, of course, it is best to use homemade sour cream, but high-fat store-bought sour cream will also work.

You will need:

• Fat sour cream – 250-300 ml. (store or separator).
• Cocoa powder – 2-3 tbsp.
• Black chocolate – 50 g (tiled or weighted)
• Sugar - a few tbsp.
• Vanillin – 1 sachet

Cooking:

• Sour cream at room temperature should be thoroughly beaten with a mixer along with the required amount of sugar (according to your tastes).
• Immediately add vanillin and dissolve it.
• Melt the chocolate in any way (microwave or steam bath).
• Pour the chocolate into the sour cream mixture in a thin stream without turning off the mixer.
• At the same time, stir in the cocoa powder; if the mass is not dark, rich and thick enough, stir in more cocoa.

How to make chocolate glaze from cocoa powder and cream with sugar: recipe

The cream glaze turns out incredibly tender, soft, light in taste, and has a pleasant coffee hue. This glaze tastes like milk chocolate. It is perfect for decorating and covering cakes, pastries, and cupcakes.

You will need:

• Heavy cream (25%-30%) – 250-300 ml.
• Cocoa - a few tbsp. (focus on the richness of the glaze to taste).
• Sugar - a few tbsp. according to your preferences (can be replaced with powder).
• Vanillin – 1 sachet

Cooking:

• Pour the cream into a food processor and beat until the mixture thickens.
• Add sugar or powder to the whipped cream, stir in cocoa in small portions.
• Beat until the mixture reaches the required thickness and brown color.

How to make chocolate lean glaze from cocoa on water with sugar: recipe

This recipe is suitable for Lenten recipes. It's also the easiest way to make frosting quickly and get a delicious chocolate ganache.

You will need:

• Cocoa - a few tbsp.
• Sugar - a few tbsp.
• Vanillin – 1 sachet
• Water – 0.5 cups (watch the consistency)

Cooking:

• Pour water into a saucepan and boil it
• Add sugar, dissolve it completely
• Add vanillin and dissolve
• Reduce heat to low
• Add cocoa in small portions, whisking thoroughly and dissolving it with a whisk.
• Add cocoa until the ganache is as thick and rich as you like.

How to make chocolate glaze from cocoa powder and condensed milk: recipe

Condensed milk is an excellent base for making chocolate glaze. It is rich, sweet and very creamy. Use regular condensed milk made from whole milk, not boiled milk.

You will need:

• Condensed milk – 1 jar (approx. 200 ml.)
• Cocoa - a few tbsp. (focus on consistency)
• Butter - 50-80 g (fatty, without vegetable fats).
• Vanillin– 1 sachet

Cooking:

• Melt the butter in a saucepan and add vanillin
• Pour in condensed milk, mix everything thoroughly
• Heat the mixture, but do not bring it to a boil.
• Add cocoa in small portions and stir in the glaze.
• Brew the glaze until it has a pleasant consistency and richness.

How to make chocolate glaze from cocoa, butter and milk with sugar: recipe

This recipe is the most common and delicious among the existing ones. The oil gives the ganache a glossy shine and a pleasant thickness, which is good for covering cakes, pies, pastries, and donuts.

You will need:

• Oil - 150-200 g (high fat content, without vegetable impurities).
• Cocoa - approximately 100 g (give or take a few tablespoons)
• Sugar - a few tbsp. (according to your preferences and taste)
• Vanillin – 1 sachet (optional)

Cooking:

• The butter should be placed in a saucepan and melted until liquid.
• Add sugar and vanillin, dissolve completely
• Without bringing the mixture to a boil, add cocoa, dissolving it to the desired consistency (thick or liquid).

Recipe for cocoa frosting that sets

Hardening glaze can be made from natural dark chocolate (bar or weight). You can buy it at any grocery store or supermarket. Choose chocolate with a cocoa content of more than 60-70%. Melt the chocolate in a saucepan, if you don't like its bitterness, you can add more sugar to it. Under no circumstances allow the chocolate to burn; turn the heat to the lowest possible setting. You can thicken the mass by adding cocoa powder or flour (if there is no cocoa).

Glitter cocoa glaze recipe

The secret to a shiny chocolate or cocoa powder glaze is 1 tbsp. vegetable oil in the recipe. It is this that allows the ganache to harden, but at the same time not lose its gloss.

How to Thicken Cocoa Frosting: Thick Frosting Recipe

You can thicken the glaze with the following ingredients:

• Powdered sugar
• Cocoa powder
• Corn or potato starch
• Pectin

IMPORTANT: Glaze made with sour cream or butter becomes thicker and hardens when cooled in the refrigerator.

Video: “Chocolate icing with cocoa”

There is nothing tastier than cake or chocolate cake, sprinkled with cocoa glaze. Housewives often know 2 - 3 simple cooking options. But there are a large number of recipes for cocoa glaze with sour cream, cream, butter, condensed milk and other ingredients.

Classic recipe: ingredients and proportions

Glaze is an indispensable ingredient when baking various confectionery products: sponge and shortbread cakes, muffins, marshmallows, and pastries. Unlike chocolate fudge, it is much faster and easier to prepare. A cake decorated with icing looks delicious and festively beautiful.

Today, housewives prefer to make glaze from ordinary cocoa, which is part of dark and milk chocolate. Properly prepared glaze from high-quality cocoa will become the best option for decorating various confectionery “masterpieces”. It will help save the situation when holiday baking has failed and you need to make it more presentable.

Glaze is an indispensable ingredient when baking various confectionery products: sponge and shortbread cakes, muffins, marshmallows, and pastries. Unlike chocolate fudge, it is much faster and easier to prepare. A cake decorated with icing looks delicious and festively beautiful.

Instructions

Pour sugar and cocoa into a bowl and mix the ingredients.

Then carefully pour in water and whisk.

Place over low heat and cook the glaze, stirring constantly so as not to burn.

When the mixture begins to bubble, keep it on the fire for another minute and remove.

Note to housewives: what a good glaze should be like?

Some useful tips culinary specialists for preparing delicious and beautiful cocoa glaze.

1. Density. Properly prepared cocoa glaze should have a consistency similar to thick and rich sour cream. This mass fits well on the surface of cakes. If it turns out to be very liquid, you can thicken it by adding powdered sugar. Very thick glaze is diluted with boiled hot water.
2. Powdered sugar. To make the glaze uniform, it is better to use powdered sugar thoroughly ground and sifted through a sieve.
3. Cocoa. When introducing cocoa, it must be sifted well through a sieve so that there are no large lumps.
4. Butter. In order for the glaze to acquire a soft, creamy consistency, you need to add soft butter to it. It will give the glaze a perfect mirror shine. If you use sour cream with a fat content of 20%, you do not need to add oil.
5. Lemon or Orange juice. Some recipes call for using water to make the glaze, but you can use lemon or orange juice instead. Then the mass will turn out even tastier and more aromatic, and egg whites will whip better.
6. Applying cocoa glaze. Typically, liquid icing is applied to cakes using a soft pastry brush. The mirror liquid glaze is poured directly from the bowl, and then the excess is removed using a special pastry spatula. For creating beautiful jewelry from thick cocoa mass use a pastry syringe or bag.

Classic recipe - video

Recipes with various ingredients

Chocolate and its main ingredient cocoa are sought after products that are used to create various types glazes for decorating confectionery products. Every housewife can prepare delicious cocoa glaze with different ingredients in her home kitchen.

Milk glaze

Product composition:

• cocoa - 4 heaped teaspoons;
• brown sugar (or powdered sugar) – 6 tsp;
• butter - 50 g;
• milk 3.2% fat - 6 tsp.

Filling preparation steps:

1. Pour sugar and cocoa into a deep bowl. Mix everything well and pour in warm milk.
2. Place the dishes on low heat and cook the mixture until the sugar is completely dissolved and foam appears. While cooking, stir the mixture slowly to prevent it from burning.
3. Remove the mixture from the stove and let it stand for a while until it becomes warm. In this form, you can already pour glaze over the cake and decorate any confectionery product. When it hardens, it will turn into a crispy chocolate crust.

If you add softened butter to the warm mass, you will get a lighter color of the glaze and a softer consistency. And instead of milk, you can use the same amount of water.

The finished glaze can be poured over any baking surface.

Recipe with added condensed milk

Product composition:

• cocoa powder - 4 teaspoons;
• condensed milk with 8% fat content – ​​1 can;
• butter with a fat content of 62–72.5% – a dessert spoon.

Preparation steps:

1. In a deep non-stick bowl, mix cocoa and a can of condensed milk.
2. Mix the ingredients well into a homogeneous mass and place it on low heat. Bring to a boil and cook for another 1 minute, stirring continuously.
3. Remove from heat and let cool slightly.
4. Add softened butter and knead the whole mass thoroughly. The glaze is ready and you can cover any sponge or shortbread cakes.

Glaze with condensed milk - photo

Recipe with honey and coconut milk

Required ingredients:

• cocoa - 2 teaspoons;
• half a bar of chocolate;
• flower honey - 1 tbsp. spoon;
• coconut milk - 1 tbsp. spoon;
• butter - 50 g.

Cooking steps:

1. Grate the chocolate on a coarse grater.
2. Place it in a deep bowl or pan and mix with sifted cocoa, flower honey and coconut milk.
3. Place the bowl with the mixture on low heat and cook, stirring constantly.
4. After boiling, cook the mixture until it becomes smooth and thick.
5. Remove from the burner and let cool slightly. Add butter and beat with a whisk or electric mixer.
6. The prepared glaze must be used immediately to decorate baked goods, before it has completely cooled.

Sour cream based recipe

Ingredients:

• sugar (or sifted powdered sugar) – 6 heaped teaspoons;
• cocoa - 2–2.5 tsp. with a slide;
• full-fat sour cream (fat content 21% or more) – 4 tsp;
• butter - 2 teaspoons.

Step-by-step preparation:

Glaze, which is prepared with good sour cream, does not harden quickly and does not flow, so it is perfect for filling holiday cakes.

Mirror glaze made of cocoa

Product composition:

• cocoa - 80 g;
• heavy cream - 80 ml;
• boiled water - 150 ml;
• sugar - 1 glass;
• gelatin - 8 gr.

Cooking steps:

1. Soak gelatin in warm water.
2. Pour sugar (or powder) and cocoa, sifted on a fine sieve, into a bowl, and then pour in heavy cream and water.
3. Mix with a wooden spoon and place on the stove. Cook over low heat - bring the mixture to a boil, stirring, and when it starts to boil, remove from the stove.
4. To avoid lumps, strain the glaze through a sieve. When it has cooled down a little, you can coat the pastry.
5. In order for the glaze to lie evenly on the surface of the cake, you need to carefully and evenly pour it over the entire surface of the cake, helping with a long metal or silicone spatula.

This glaze hardens within two hours, and then the cake can be served. festive table. Light cakes with mirror glaze are especially delicious.

How to make mirror glaze - photo

Mirror glaze - video

https://www.youtube.com/embed/BsFVeEKBNIw

Cold cocoa glaze based on starch

• corn starch (or potato) - 1 tbsp. spoon;
• sifted cocoa - 3 tbsp. spoons;
• sugar or sifted powdered sugar - 4 tbsp. spoons;
• cold boiled water - 3 tbsp. spoons.

Cooking steps:

It's important to use ice water for cold icing!

Recipe with vanilla

Product composition:

• butter - 50 g;
• vinegar 9% – 1 teaspoon;
• cocoa - 8 teaspoons;
• water - 50 ml;
• vanillin - 1 pack;
• sugar - 15 teaspoons.

Step-by-step preparation:

1. Mix all ingredients except butter and vanillin in a thick-walled bowl.
2. Place the bowl on the stove, turn on the lowest heat and, stirring continuously, bring the mixture to a boil.
3. Gently add soft butter to the mixture and mix well until smooth.
4. Add vanilla and mix again.
   Add vanillin to glaze for flavor
5. Remove the glaze from the stove and set it aside to cool slightly. When hot, it has a liquid consistency and is therefore ideal for pouring over cakes and other baked goods.
6. When the mass has completely cooled, it can be placed in a pastry bag or syringe and decorated with various chocolate patterns.

Cocoa frosting with lemon

Ingredients:

• cocoa (sifted) - 2 or 3 tbsp. spoons;
• lemon or orange juice - 3 tbsp. spoons;
• powdered sugar - 200–250 g;
• butter - 1/3 pack (60 or 70 g).

Cooking steps:

1. In a deep bowl, first melt the butter and then pour lemon juice into it.
2. Without removing from heat, add powdered sugar and cocoa, mix well.
3. Cook the mixture over low heat for another 2-3 minutes until it reaches a uniform consistency.
4. Remove from the stove and set aside to let the mixture cool slightly. Pour warm liquid glaze over cake, cupcake, and pastry.

Recipe with egg whites, orange or lemon juice

Product composition:

• sifted powdered sugar - 1 cup;
• egg whites - 1 or 2 pcs.;
• vanillin - to taste;
• cocoa - 2 teaspoons;
• freshly squeezed lemon or orange juice - 1 teaspoon.

Preparation steps:

1. In a deep bowl, mix powdered sugar, cocoa and vanillin.
2. Place it in a water bath and pour lemon or orange juice into the mixture, add egg white.
3. Using a wooden spoon, thoroughly rub the resulting mass to obtain a homogeneous, uniform mixture.
4. Remove the finished glaze from the burner and set aside to cool slightly.
5. Drizzle over a cake or any other baked goods.

To diversify classic recipe chocolate glaze made from cocoa, it can include various aromatic herbs and spices: cinnamon, cardamom, cloves, vanillin, ground ginger, ground nuts (almonds, walnuts, hazelnuts and others).

Video: how to make delicious chocolate ganache from cocoa

If you follow the recipe exactly, you can easily and quickly prepare glaze from cocoa and various additional ingredients for filling and decorating a birthday cake. Every housewife can use mirror glaze to make a wonderful cake for the family from a sponge cake.

Cocoa glaze is used to decorate homemade baked goods and give them additional flavor accents. Glaze is used to cover pies, cupcakes, homemade cookies, and is used as a sweet sauce for pancakes, ice cream and all kinds of desserts. Using glaze, they make inscriptions on cakes and draw patterns. With icing, homemade baked goods, and indeed any sweet dish, take on a competitive look and are certainly superior to factory-made confectionery products in all respects.

Preparing the glaze does not require any special knowledge or skills. It is prepared from available ingredients - cocoa powder, sugar, water or milk. To give the fudge smoothness and silky shine, fat is added to the glaze. It could be butter, milk, full-fat sour cream.

Making a delicious glaze is not difficult, but dexterity and experience do not come immediately. Without knowing the subtleties, the glaze tends to turn out too thick and harden before you apply it to the product. Or too liquid, and therefore drips from the cake onto the dish. It may crack when drying or have an unattractive appearance. We will tell you how to prepare cocoa glaze correctly and reveal little secrets that will help your glaze become the finishing touch to the portrait of a magnificent dessert.

Photo of chocolate glaze made from cocoa powder for cake

Chocolate icing for a cake turns out to be plastic, when hardened it does not form a dense crust, has a thick creamy consistency, and a glossy, shiny surface. Properly prepared glaze does not drip, covers the cake with an even mirror-like surface, and has a rich chocolate taste. This glaze is best made from first-class butter and dark cocoa.

Recipe ingredients:

• butter 50 g.
• milk 4 tbsp. spoons
• sugar 4 tbsp. spoons
• cocoa 1 tbsp. spoon

Method for making cocoa frosting for cake:

1. Melt the butter in a small saucepan over low heat. Pour milk and sugar into the melted butter. Cook, stirring, until the sugar dissolves.
2. Add cocoa. To avoid lumps, you can sift it through a sieve. Warm up for 1-2 minutes. The glaze is ready.
3. Let the glaze cool slightly before using. It will thicken slightly and will not drip from the cake.

Photo of chocolate icing from cocoa for cookies

The glaze for this recipe is suitable for cookies, cupcakes, gingerbread and cakes. It hardens, covers the products with a hard candied matte crust, and does not stick to your hands. These cookies can be given to children at school without fear that they will get dirty. Prepare a hard glaze from the same ingredients as in the previous recipe, but mix the products in a different sequence.

Recipe ingredients:

• sugar ½ cup
• cocoa 1 tbsp. spoon
• milk 3 tbsp. spoons
• butter ½ teaspoon

Cooking method:

1. Mix sugar and cocoa. Add milk (you can prepare the glaze with water). Cook on low, stirring until the sugar is completely dissolved and the mixture begins to foam.
2. Add butter at the very end. Stir until the butter dissolves. You don't have to put any oil at all. It adds shine to the glaze and makes it softer.

Feeding method: Dip the pieces into the hot glaze before it cools. If you don't have time, just reheat the contents over low heat.

Photo of thick cocoa and sour cream glaze

The glaze with sour cream turns out thick, has a characteristic lactic sourness, does not flow, but does not sugar. It covers the product with a beautiful glossy satin finish. You can make patterns on top of the glaze with butter cream, decorate the cake with nuts, candied fruits, and marzipan figures.

Recipe ingredients:

• cocoa 2 tbsp. spoons
• powdered sugar 4 tbsp.
• spoons
• sour cream 2 tbsp. spoons
• butter 1 tbsp.

spoon

1. vanilla sugar ½ teaspoon
2. Method for preparing cocoa and sour cream glaze:

Mix powdered sugar, cocoa, vanilla sugar and sour cream in a bowl. Place on the lowest heat, cook, stirring continuously for 3-5 minutes.

Remove glaze from heat. Stir a spoonful of butter into the mixture. Let the glaze cool slightly. Apply warm to the product.

Cocoa powder glaze on water

Recipe ingredients:

• Photo of glaze made from cocoa powder on water
• sugar ½ cup
• The question often arises of how to make a homemade cake beautiful if you don’t have any special artistic abilities or skills for this. Chocolate icing will help. Apply it in a grid over the finished product. It will turn out beautiful and tasty. For these purposes, a simple glaze is prepared using water. It is liquid when hot, and when it cools it hardens, maintaining the pattern.

cocoa powder 3 tbsp.

1. spoons
2. water 3 tbsp. spoons

Feeding method Method for making cocoa powder glaze:

Mix sugar and cocoa powder. Add water. Mix well so that there are no lumps. Place on the fire and cook until the sugar is completely dissolved.

• Apply the finished glaze to the cake while hot. It quickly cools and hardens. If the glaze hardens before you can apply it, reheat it.
• : This recipe can be used to decorate not only baked goods, but also ice cream, cheese curds, pancakes, and thick milk porridge for children.
• If the glaze is too thick, you need to reheat it by adding a little water or milk. To thicken the rare glaze, add powdered sugar and simmer for 1-2 minutes over low heat.
• Let the glaze cool slightly before using. Hot glaze is liquid. It will simply flow onto the dish.
• To give the glaze an interesting flavor, you can add vanilla sugar, lemon zest, cognac or rum to the mixture.
• Hot icing should not be applied over buttercream. The butter will melt. For these purposes, use glazes that do not sugar. Cover the product with glaze when it is almost cool.

Food should be tasty and visually attractive - that's obvious. The appetizing appearance of a dish makes us indulgent and we are ready to overlook small taste sins. Chocolate frosting for cake, like a small one black dress for a woman, both must be ready to highlight the advantages and hide the disadvantages.

What is glaze

Covered with gingerbread cookies, sweets, sponge cakes and cakes, Easter cakes and gingerbread cookies. You can decorate the cake with cream roses or candied fruit, but many types of baked goods require icing.

This is a sweet frozen syrup. You can cover the entire surface or part of it with chocolate, or draw a flower on the gingerbread - it’s a matter of taste. Chocolate glaze made from chocolate or cocoa makes donuts and cakes even tastier and prevents baked goods from going stale. Marshmallows and chocolate-covered ice cream, glazed strawberries or glazed cheese curds can be prime examples of how they take on a new flavor when combined with chocolate.

Types of glaze

1. Sugar. Even a child can mix powdered sugar and water, so this type can be considered basic. The glaze is 80% sugar and turns white when it hardens, although the syrup can be colored with juice.
2. Confectionery. Consists of cocoa products, sugar and fat. This type of glaze is used in the food industry, but it is difficult to call it healthy due to questionable fats. Chocolate glaze made from cocoa, prepared at home - classic version, tasty and easy to prepare.
3. Chocolate. In addition to sugar and cocoa, it contains cocoa butter - this is the usual composition of dark chocolate. White chocolate coating also contains milk fat.

Basic rules for making glaze

There is nothing complicated about this, but homemade chocolate icing for a cake requires compliance with several rules:

• The consistency of homemade chocolate glaze resembles sour cream. It should not be too thick or liquid, then the mass will quickly settle into an even layer and not drain. You can thicken the glaze with a spoon of powdered sugar and dilute it with a small amount of hot water.
• If you need to glue the halves of the cake together, prepare a thick mass. Donuts and cupcakes are poured with liquid glaze.
• It is better to make powdered sugar yourself rather than buy ready-made ones. Grind the granulated sugar in a coffee grinder for several minutes; a cloud of sugar will rise from the finished powder.
• If the baked goods are very sweet, it is advisable to add it to the glaze instead of water or along with it. lemon juice. Pleasant sourness and aroma will make the taste even more interesting.
• The butter in the recipe ensures that the soft fudge doesn't crumble. Creamy chocolate frosting is great for cakes.
• The mass will settle into a perfectly even layer if applied to the jam.
• It is better not to make chocolate icing for a cake from porous chocolate.
• To make the color more saturated, you need to add a spoonful of cocoa powder to the chocolate.
• Liquid fondant can be applied in several layers with a brush. It is convenient to draw with icing using a pastry syringe.

Chocolate icing – top 5 recipes

All recipes are tested in practice and approved. You can diversify the taste by adding vanillin, cinnamon, a teaspoon of rum or cognac. The fondant should be cooled before application so that you can control how it spreads over the surface.

Before making chocolate glaze, stock up on a wide brush, kitchen silicone spatula or spatula. You can melt butter and chocolate bars in a water bath; you can also use a microwave in low mode for these purposes.

Cocoa glaze

Chocolate icing for cakes, rolls, pies and creamy desserts can be made from cocoa. The set crust will be glossy and dense if you use dark cocoa and quality butter. This is the simplest, most basic recipe.

Products:

• Milk - 4 tbsp. l.
• Butter - 50 g
• Cocoa powder -1 tbsp. l.
• Powdered sugar - 4 tbsp. l.

Preparation:

1. Melt the butter in a saucepan over low heat or a water bath.
2. Add milk and powdered sugar while stirring vigorously.
3. Cook until smooth.
4. Carefully add cocoa, stirring the mixture so that no lumps form.
5. Heat for 2 minutes.
6. Cool slightly.

pros: Making cocoa glaze is easy; it takes a long time to harden, so you can work slowly. The thick mass is easy to level.
Minuses: May not harden and remain soft.

Glaze made from cocoa and cream (milk, sour cream)

Using dairy products is the simplest answer to the question of how to make cocoa chocolate coating soft and shiny. You can add crushed nuts, coconut flakes and other powders to a mass based on cream, sour cream or milk.

Products:

• Cream (sour cream, milk) - 3 tbsp. l.
• Powdered sugar - 5 tbsp. l.
• Cocoa - 6 tbsp. l.
• Butter - 50 g.
• Vanillin packet

Preparation:

1. Mix everything in an enamel container.
2. Heat in a water bath and cook, stirring, until the chocolate becomes smooth.
3. If a drop of glaze on a dry saucer hardens quickly, the fudge is ready.

pros: The glaze is delicious and shiny. It remains soft for a long time, so it is easy to spread evenly over the surface.
Minuses: It may not freeze.

Dark chocolate frosting

The easiest way to make chocolate frosting for a cake is from a chocolate bar. Any unfilled variety will work, but the 72% dark chocolate coating will have a richer flavor.

Products:

• Milk - 5 tbsp. l.
• 100 gram chocolate bar
• Half a teaspoon of butter

Preparation:

1. Grease the bottom of the container with oil.
2. Break the chocolate bar and add milk.
3. Melt over steam and stir for a few minutes.
4. Apply the mixture warm; if it starts to cool, you can warm it up a little.

pros: This is a well-hardening chocolate glaze, it should be applied warm. The taste depends on the type of chocolate.
Minuses: The glaze layer may be fragile.

White chocolate frosting

White icing will make the birthday cake truly elegant and festive.

Products:

• Tiled White chocolate– 200 g
• Powdered sugar - 180 g
• 30 percent cream - 2 tbsp. l.

Preparation:

1. Melt the crushed chocolate bar in a water bath.
2. Add powdered sugar, add a spoonful of cream and cook until the mixture thickens.
3. Add a second spoon of cream.
4. Beat with a blender until fluffy.
5. Use the glaze without waiting for it to cool.

pros: Pleasant consistency and delicate taste.
Minuses: It is easy to overheat during cooking, causing insoluble lumps to form.

Mirror glaze (option 1)

Chocolate mirror glaze looks very festive. Its preparation is somewhat more complicated than that described in previous recipes, but the efforts will pay off - the cake, sponge roll, souffle, cookies are transformed like Cinderella before the ball.

Products:

• Black or white chocolate - 50 g
• Cocoa - 80 g
• Cream 30 percent - 80 ml
• Water - 150 ml
• Powdered sugar - 250 g
• Gelatin - 8 g

Preparation :

1. Soak gelatin in water. There is always on the package detailed instructions about time, temperature and volume of water.
2. Mix sugar and cocoa powder in a saucepan, add water and cream.
3. Heat the mixture over low heat. As soon as bubbles appear, remove from heat.
4. Grind the cooled chocolate on a grater or in a blender.
5. Add chocolate and gelatin to the mixture and mix well.
6. Strain through a sieve and cool to room temperature.
7. Place the cooled cake on a wire rack and cover with frosting.
8. Place the cake in the refrigerator for a couple of hours.

Mirror glaze (option 2)

The recipe uses glucose syrup. The ingredient is well known to confectioners and experienced housewives, but most are hearing this name for the first time. This is a transparent and viscous product with the consistency of honey, it has a very pleasant caramel taste without sugary cloying. Confectionery glucose is produced from starch and sold in plastic containers. The syrup is used when baking baked goods so that cakes, rolls and pies do not go stale for a long time. Glucose in the glaze is needed for elasticity.

Products:

• Glucose syrup - 150 g
• Powdered sugar - 150 g
• Water - 135 ml
• Condensed milk - 100 g
• Chocolate - 150 g
• Gelatin - 15 g

Preparation:

1. Pour gelatin into 60 ml of water
2. Mix glucose syrup, powdered sugar and water in a saucepan.
3. Heat the mixture over low heat. Stir until smooth and do not allow to boil.
4. In another container, melt the chopped chocolate.
5. Add condensed milk and gelatin. Stir.
6. Add hot syrup and mix vigorously, you can use a blender or mixer.
7. Cool to room temperature. If time allows, place the bag of icing in the refrigerator for several hours, then warm it up slightly by dipping it in hot water.
8. Apply to a cooled surface.

pros: Pronounced chocolate taste. The finished glaze can be stored in the refrigerator for several weeks. Before use, it must be heated to +37°C. The frozen glaze with gelatin does not crumble or stick.
Minuses: In case of violation of technology or temperature regime The glaze may not harden. You need to level the mass over the surface with clear, short movements, and this requires some experience.

How to apply chocolate glaze

Glazing is not very good difficult process, although it doesn’t always work out the first time. Even an imperfect layer of chocolate won't ruin your cake, and with experience you'll develop your own set of rules. We can warn you against the main mistakes of a novice pastry chef:

• Allow the glaze to cool and thicken slightly before applying, but do not wait until it clumps together.
• It is advisable to cover cakes made from dense cake layers with a thin layer of jam before glazing. Coat the sides and top with apricot or strawberry jam a few hours before frosting. Then place the cake on a wire rack and pour chocolate over it. Level the surface with a spatula or pastry brush. After this, place the finished cake in the refrigerator.
• It is more convenient to prepare the glaze in a water bath - this way nothing will burn and it will be easier for you to achieve a uniform consistency.
• Start applying the chocolate mixture from bottom to top and from edge to middle.
• First, apply a thin layer of chocolate, which will serve as the base for the finish. Cool in the refrigerator. After this, the second layer will lie flat.
• If uneven surfaces appear while applying the glaze, spray with water and smooth with a spatula.
• Glaze that is too thin can be thickened with a little flour.

A theoretical cooking course is necessary, but you will only gain real experience through practice. If the chocolate glaze is not perfect the first time you make it, don't be discouraged - this almost always happens. Practice on small cupcakes or buns, and very soon you will masterfully turn the cake into a work of confectionery art.

Ready-made confectionery products are often inferior homemade baking– they can be incredibly tasty and tender, but it seems that something is still missing. Simply put, they do not include a bit of love that every housewife puts into her masterpiece, prepared with soul for dear people.

Finally (to complete the experience), the best cake needs to be decorated. Amateur cooks usually use several types of coating:

• buttery sweet cream - white or colored (the one made with boiled condensed milk holds its shape better);
• whipped cream - it’s quite possible to buy them in the store (they will look great on top fresh berries or pieces of canned fruit);
• bright fruit jelly(you can also add fruit slices to it for beauty and taste);
• fudge - it is made from milk and sugar, adding natural food coloring for bright color.

Every sweet tooth has their own preferences, but a cake covered in a layer of chocolate will definitely appeal to absolutely everyone. Moreover, mastering the preparation of special glaze is extremely simple - the process takes literally a few minutes and does not require the highest culinary qualifications.

Chocolate icing for a cake can be prepared in different ways; there are many different recipes on how to do it. The simplest option is to melt a bar of dark chocolate and mix with a small amount of butter. But this will not be a completely natural product. It is better to make icing from cocoa powder. This is what the recipe will talk about.

This chocolate “drizzle” is quite simple and quick to prepare, and the result exceeds expectations. The range of uses of this product is very wide - not only cakes are covered with glaze, but also all kinds of cookies, various pastries and muffins; desserts and candies are made from it. It does not become hard in the refrigerator, it slightly stretches behind the knife even when cooled, but it does not drip off the confectionery. And if you put it in freezer not for long, you will get excellent homemade chocolate.

The taste ideally comes out very rich. To make chocolate glaze from cocoa, do not skimp on ingredients, all products must be High Quality(butter, cocoa) - then the result will please you!

Ingredients

60 g butter 72% fat;
8 tablespoons cow's milk;
3 tablespoons cocoa powder;
3 tablespoons of granulated sugar.

Preparation

Pour into a small saucepan granulated sugar. Heat the milk and pour 2 tablespoons into the sugar.

Add softened butter and cocoa powder.

Combine all the ingredients with a whisk and then place on low heat. Mix the resulting mass thoroughly so that all components are combined into a whole. The butter should melt.

Add 3 more spoons of hot cow's milk and mix well again.

Is the icing thick enough? Again pour in 3 tablespoons of milk and bring the consistency to a uniform shiny structure, like liquid honey.

Now remove the saucepan from the stove and let the mixture cool to 30 degrees. If you dip your whisk into it and lift it, the glaze will slowly drip out in thick stripes.

Pour the chocolate “drizzle” into a separate bowl and coat the cake, muffins or other confectionery product. If the glaze has already hardened and begins to fit poorly on the cake, then you just need to warm it up a little again.

The buttery texture allows the consistency to be evenly applied to the surface of any baked goods. The shine of chocolate cocoa glaze makes confectionery products appetizing and aesthetically pleasing. appearance. We put the leftovers in silicone molds, leave them in the freezer until they completely harden and get delicious candies.

Simple, fast and very delicious recipe chocolate glaze made from cocoa will definitely help out when creating confectionery masterpieces! Bon appetit!

Properly cooked glaze has an important advantage - it hardens perfectly and does not spread even if the confectionery product is left out of the refrigerator for a long time. This is an excellent basis for applying all kinds of patterns and inscriptions, the main thing is that they can also withstand existence at room temperature, otherwise all the beauty will be smeared.

I advise you to use a sugar-protein mass; it does not melt, but on the contrary, it dries in the air, so the pattern will become stronger every hour. To prepare it you will need about a glass of powdered sugar, a teaspoon of natural lemon juice and one egg(necessarily chilled). First, separate the protein and beat it with lemon, and then carefully stir in the powder. Using a pastry envelope, apply the finished mixture directly to the cake, on top of the glaze.