Chocolate glaze recipe

Each confectioner has his carefully concealed recipe for chocolate glaze. It is interesting that the way of cooking home-made glaze offered in classical cooking differs not only in the mass of the ingredients used, but in the use of completely different products. So the book "Cooking" in 1955, for the production of this element of sweet decor offers to cook at a temperature of about 50o C powdered sugar with egg white and water.

In the modern home confectionery business for the preparation of chocolate glazes are very different components. Such as directly chocolate or cocoa, sugar or powdered sugar, starch or flour, butter, sour cream or cocoa butter, milk, cream or water, vanillin.

The easiest way, of course, is to make chocolate glaze from dark chocolate. For this, the chocolate glaze recipe prescribes to melt the chocolate bar in a water bath. In order to protect yourself from burns, you must carefully consider its arrangement. The safest thing to us will serve two, close in diameter, ladles, which fit tightly into each other. Bottom half fill with water, give it a boil and put a second, smaller size on top. Chocolate is broken into pieces and put in an open scoop, left on low heat until completely softened. At this stage, you can already use chocolate mass, for example, for making cherries in chocolate. When the chocolate has reached the desired consistency, it is added with butter or kako-butter or sour cream. In the absence of oil, you can add a little fatty milk or cream. In extreme cases, take advantage of the water.

Another recipe for chocolate glaze is based on the use of cocoa. There is one trick here, how to make chocolate icing without lumps. You must first carefully mix the powdered sugar or sugar with cocoa in dry clean utensils. If starch or milk powder is used in the manufacture, it must also be added at this stage. Adding cocoa to the liquid mass will not allow it to completely dissolve and lead to the formation of unpleasant lumps.

A dry mixture is poured with milk or cream and put on a water bath or slow fire. The amount of milk depends on its fat content. The fatter the milk, the more it needs to be poured. On average, the amount of milk is half the volume of dry weight. The fat content of milk or cream affects the taste of the final product. The most delicious glaze is obtained from goat's milk, which exceeds the cow's fat content by a factor of two. At this stage, the glaze must be continuously stirred. When the chocolate mass begins to "whisper", it is added with oil. The use of kako-oil will make it more dense and allow it to harden faster. After the oil has dissolved, the fire can be turned off.

To water the confectionery with glaze is not recommended immediately. It should cool down a little. The optimal temperature for glaze use is determined by the finger, if you can tolerate, the glaze is ready for use. If the hot glaze is applied to the cream cream, it can flow. To prevent this, it makes sense to make a thin layer, for example, from fruit jam. If its application spoils the taste of the product - just sprinkle the cream with powdered sugar or cocoa.

The recipe for chocolate glaze liquid does not imply the use of oil. However, there is a danger of the glaze coming off the product. In order to obtain the optimum consistency, use fatty milk, cream or sour cream. But it is worth remembering that sour cream gives the glaze an sour taste. Therefore, it can be used only in the production of very sweet products, then the sour cream will soften the sugary sweetness.