Even the most delicious cakes and pastries become even more appetizing and desirable if you glaze them with a shiny chocolate coating. Today I will share my experience with you and tell you how to make a simple one from chocolate and cream at home. It can be used to decorate not only cakes, but also to decorate cupcakes, pastries and other sweet pastries. A step-by-step photo recipe for chocolate will help you quickly and easily cope with this part of the preparation. I note that the delicious and simple chocolate glaze made from chocolate and cream prepared according to this recipe is quite thick and hardens well.

Ingredients:

dark chocolate - 100 g;
cream 30% - 80 gr.

Depending on your taste preferences and desired color, you can use any type of chocolate: from white, milk... to bitter black. We add a little more cream to dark chocolate than when using white or milk chocolate.

You can also take both chocolate bars and confectionery chocolate in callets.

The fat content of cream for making glaze is not important: both thick homemade and packaged ones are suitable. If you only find 10-15% drinking cream, it would be a good idea to add a piece of butter to the glaze.

The same glaze can be made using milk. If you choose this cooking option, then for 100 grams of dark chocolate we take 50 grams of milk and 30 grams of butter.

How to make chocolate frosting from chocolate and cream

We collect the necessary products. As you can see from the list of ingredients, we only need cream and chocolate. In my case, black in callets.

Place the cream and chocolate into a small saucepan. The chocolate bar must be broken into pieces.

For beginner confectioners, it is better to use a water bath to melt chocolate. Remember that the bottom of the container with chocolate should be above the surface of the boiling water. Experienced cooks can try melting chocolate by placing a ladle directly on the stove and turning on low heat. It is better to stir the contents continuously.

Warm up the cream and wait until the chocolate is completely melted. As a result, we should get a homogeneous glossy mass. Before applying the glaze to the product, let it cool to room temperature.

Depending on the desired density of the finished glaze, you can experimentally determine the exact proportion of chocolate cream. Remember that how thick your chocolate and cream frosting will be depends on the fat content of the cream you use and the percentage of cocoa in the chocolate. Delicious culinary masterpieces to you!

To make the glaze without lumps, you must first stir the sugar and cocoa powder and only then add water. Otherwise, you won't be able to mix the glaze well.

If you are making white frosting from melted chocolate, you will need to add a couple of tablespoons of milk or sour cream. Without this, the icing will be too thick and will harden on the cake faster than you can spread it.

Instead of granulated sugar, it is better to use chocolate powder - then the glaze will be prepared much faster. And you can add a little vanilla to the cocoa powder frosting for flavor or orange zest if you are making a citrus cake.

Chocolate glaze made from cocoa powder

To make chocolate frosting at home you will need:

2 tbsp. spoons of cocoa powder
3 tbsp. spoons of milk
½ cup powdered sugar
30 g butter
½ teaspoon vanilla

Mix sugar and cocoa powder in an enamel saucepan. Add milk to them and stir well. Place over low heat and cook, stirring constantly, until the glaze begins to foam. Then remove from heat. Wait about 10 minutes for the glaze to cool slightly and thicken. Then add butter and beat with a mixer - this will make the delicacy softer.

Photo by KateSmirnova/iStock/Getty Images Plus/Getty Images

To frost the cake, place it on a wire rack over a tray. Then slowly pour the frosting into the middle of the cake and spread evenly with a spatula from the center to the edges. Then level the side of the cake. Excess glaze will drain into the tray through the grate. After this, put the cake in the refrigerator and wait until the glaze hardens.

If the glaze is too thick and does not spread well over the cake, return it to the pan, add a little water and bring to a boil again. You can add thickness to a too thin glaze using sugar.

Glaze is an important element of sweets. It not only decorates cakes, pastries, and homemade cookies, but also adds an additional delicious taste to these products. However, not all housewives know how to make chocolate icing.

This process is not that complicated and provides an opportunity for the pastry chef to show all his culinary imagination.

Which chocolate to choose

You need to clearly understand which type of chocolate is not suitable for making glaze:

with various fillings: nuts, pieces of fruit, etc., since the glaze mass must be homogeneous;
porous, because oil is released from it during melting; the delicacy itself does not melt, but gathers into a huge lump of chocolate grains;
cheap, since it is heterogeneous in composition and has low quality, which will inevitably affect the final product.

Now about what kind of chocolate you should choose for cooking:

Milk is considered the ideal option; after melting, you don’t need to add anything to it, except maybe a little butter;
confectionery is more convenient in preparing glaze, it melts faster into a homogeneous mass, but in terms of taste it is significantly inferior to food tiles;
The use of white chocolate is very interesting, it has a peculiar soft taste, and in this case the glaze can be tinted in different colors using food coloring;
Don’t rush to put the bitter one aside; the icing made from it contrasts very uniquely with overly sweet cakes or pastries.

If you are not going to use white chocolate, pay attention to the color of the product, it should be dark brown and rich.

The ideal chocolate for melting is couverture.

Rules for preparing glaze

So, you have successfully purchased raw materials. Now you need to proceed with the following steps:

Break the tile into pieces as small as possible;
The container in which the chocolate will be melted must be greased with butter so that the mixture does not stick to the bottom and walls;
Select another vessel, larger in diameter, heat the water in it (you don’t need to boil it) to 50–70 degrees;
Place the smaller container in the larger one, continuing to heat, being careful not to let the hot water splash onto the heated chocolate;
Constantly stir the prepared glaze, preferably with a wooden spatula;
Do not cover containers with a lid, this will lead to the formation of condensation, which will ruin everything;
If necessary, add a few tablespoons of milk, sugar or cream;
Immediately after the chocolate has completely melted until smooth, add butter to the mixture;
If you like to experiment, use other additives, for example, honey, sour cream, condensed milk.

Remember that the mixture must be extremely homogeneous and not too thick, otherwise it will harden until the confectionery masterpiece is completely formed, and the glaze will not turn out to be one color.

It is better to apply melted chocolate in 2 layers: first form the first thin one, and then cover the product completely.

There should not be a drop of water in the resulting mixture, as it greatly deteriorates the appearance of the glaze.

How to make glaze - step-by-step recipe with photos

Ingredients:

dark chocolate - 120 g;
cow's milk - 4 tbsp.

Break the tile into pieces.
Chocolate must be broken into slices or even smaller pieces
Melt until smooth, pour in milk.
Melt chocolate in a steam bath
Apply to pastry product.
Let the mixture cool.
Decorate the cake with fruits and berries.
If you use pure chocolate, the glaze will be thick.

The recipe given is basic, basic. On this basis, you can give free rein to your imagination - add honey, syrup, etc.

The use of condensed milk makes the mixture elastic and it will be easily applied to a variety of products anywhere.

Cake surrounded by cupcakes, cherries and macaron lids

Glaze and creativity allow even novice cooks and amateurs to achieve unprecedented heights of skill.

The so-called mirror glaze looks very impressive. It is prepared with the addition of diluted gelatin, frozen, then melted again and applied to the same frozen product.

Storage

The finished mixture with condensed milk can be kept in the freezer for up to 2 weeks. Some confectioners believe that nothing bad will happen to it even in a month. But glaze prepared with regular whole milk for more than 2 days is not recommended to be kept in the refrigerator.

Many housewives adhere to the principle that confectionery ingredients should be used immediately and not stored in reserve. In our age of diversity and activity of intestinal infections, such a precaution hardly seems superfluous.

Usage

Hot melted chocolate glaze can be applied either evenly or to create a beautiful drip or mirror effect. It can be used to decorate cakes, pastries, cookies, ice cream, fresh and candied fruits. It is not consumed separately; even children become bored with it almost instantly.

How to melt chocolate in a water bath: video

Chocolate glaze is an essential component of confectionery products. If you use it once while creating a homemade cake, then you will use it always. At the same time, the cooking process is relatively simple. You just need to follow the rules of the recipe.

An appetizing, aromatic glaze will help make your baked goods beautiful, pouring it over the entire cake or using it for inscriptions and creating unique patterns. Chocolate frosting for cocoa cake is easy to make yourself. We offer the best recipes that reveal all the secrets and subtleties of cooking.

Chocolate cocoa glaze - classic recipe

It is not recommended to immediately apply glaze while it is hot, as it will quickly drain from the surface of the cake. You need to wait a little while the mixture cools down. The main thing is not to waste time, otherwise it will freeze and you will have to reheat it again.

Ingredients:

cocoa – 55 g;
water – 45 ml;
sugar – 150 g

How to cook:

Mix sugar with cocoa and add water. Mix with a whisk.
Place on low heat. Cook while stirring with a whisk so that the glaze does not burn.
Once the first bubbles appear, cook for 2 minutes. Remove from heat.
Before decorating the baked goods, the chocolate mixture will need to cool slightly.

Glaze made from cocoa powder with butter

Chocolate glaze is an indispensable assistant for housewives. Any homemade cake turns into a decoration thanks to a quickly cooked delicacy.

You will need:

butter – 30 g;
milk – 45 ml;
cocoa – 55 g;
vanillin – 2 g;
granulated sugar – 70 g.

How to cook:

Pour cocoa and granulated sugar into an enamel bowl. Pour milk into them and mix thoroughly.
Set to low flame. Cook, stirring constantly until the glaze begins to foam. Remove from heat. Wait 8 minutes for the mixture to cool slightly and thicken.
Add chopped butter and beat with a blender. This will help the treat become soft and acquire a beautiful shiny hue.

If the glaze is too thick and does not spread over the surface of the cake, you will need to add a little milk and boil. If it turns out liquid, add sugar and bring to a boil.

With sour cream

The chocolate glaze made from cocoa and sour cream is especially tender. The main thing is to maintain exact proportions.

Ingredients:

butter – 55 g;
sour cream – 75 g;
cocoa – 75 g;
granulated sugar – 75 g.

Preparation:

To prevent the mass from burning, use a small container for cooking. Cocoa and sugar are mixed, then poured with sour cream.
Place over low heat and cook until the sugar crystals dissolve.
Add chopped butter. Cook until bubbles form. You can't boil it.
Cool the mixture a little and you can pour the cake.

Lenten chocolate glaze

A simple and budget option will delight you with a moderately sweet taste and will help you quickly decorate homemade baked goods.

Ingredients:

water – 45 ml;
vegetable oil – 15 ml;
cocoa – 50 g;
sugar – 90 g.

How to cook:

For cooking, use a container with a thick bottom. It distributes heat evenly and prevents the sweet mass from burning.
Pour cocoa into granulated sugar and mix well. Then add oil and water.
Place the hob on minimum setting. Stirring constantly until bubbles appear. After this, cook for another 3 minutes. Leave to cool. Decorate the baked goods after the mixture has thickened a little.

From milk powder and cocoa

The cocoa and milk glaze looks elastic and shiny on cakes. If there is any chocolate left over after decorating, you can put it in a bag and store it in the refrigerator. Simply melt before next use.

Ingredients:

gelatin – 13 g;
water – 120 ml for gelatin;
cocoa – 25 g;
powdered milk – 25 g;
granulated sugar – 40 g;
water – 120 ml;
butter – 35 g.

Preparation:

Pour gelatin with the specified volume of water. Leave until it swells. It is better to use instant, then you will have to wait no more than 15 minutes.
Mix dry milk with cocoa powder and granulated sugar. Add water and let it cook. The mass will need to be constantly stirred. When bubbles appear, remove from heat.
Place gelatin in a microwave oven and heat. Do not allow it to boil, otherwise the gelling properties will disappear.
Combine the two masses. Add chopped butter and cook for 3 minutes.

How to make mirror chocolate glaze

Home confectioners will be able to surprise guests with a fashionably decorated cake that will delight everyone with its mirror reflection. The variation is easy to prepare and does not require special ingredients in the form of glucose or invert syrup.

Ingredients:

gelatin – 12 g;
cocoa – 80 g;
water – 60 ml for gelatin;
sugar – 240 g;
water – 80 ml;
heavy cream – 160 ml (35%).

Preparation:

The gelatin should be soaked in advance with the specified volume of water and left until it swells.
In a thick-bottomed saucepan, mix water with granulated sugar and cook until boiling. Pour in sifted cocoa. Cook, stirring constantly, for 3 minutes.
Boil the cream separately. Melt gelatin in a microwave oven. Combine the two masses and pour into the hot chocolate mixture.
Place in an immersion blender. It needs to be fixed in one place and not lifted to the side during the beating process in order to avoid large formation of bubbles that will spoil the appearance of the glaze.
Pour the mixture through a sieve. This procedure will help get rid of the bubbles that appear.
The mass is used for decoration after it has cooled to 29°. Ideally, the glaze should sit in the refrigerator for a day. Then it is heated to operating temperature and the products are decorated.

To diversify the taste of the glaze, you can add any spices and spices to the composition.

Cocoa frosting with lemon

The glaze will delight you with a pleasant citrus aroma. Can only be applied to a bare cake not covered with cream. High-fat oil is used for cooking.

You will need:

cocoa – 65 g;
powdered sugar – 230 g;
butter – 65 g;
lemon juice – 45 ml.

Preparation:

Place oil in a container. After it melts, pour in the juice.
Pour in cocoa and then powder. Stirring constantly until it boils. Then cook for 3 minutes. The mass should acquire a homogeneous, shiny consistency.
Remove from heat and cool.

Pastries, cakes, cookies and some types of buns are covered with glaze. The surface of the products should be smooth, so pastries and pies are first coated with a thin layer of jam, which closes all the pores. The glaze should be moderately thick; if it turns out to be too liquid, you need to add powdered sugar; add liquid to the glaze that is too thick.

Simple chocolate frosting

The simplest glaze is made from sugar and water with the addition of cocoa.

Ingredients:

Cocoa powder (2 tablespoons)
Sugar (half a glass)
Water (3 tablespoons)

Preparation:

Mix sugar with cocoa powder and add water. Stir well and put on fire. Cook the glaze over low (very low) heat, stirring constantly. First the sugar will dissolve, then the syrup will begin to bubble. After bubbles appear, cook the glaze for another minute and remove from heat. Let the glaze cool down and thicken: if it’s hot, it will be too runny; if it’s completely cooled, it will sugar up and harden.

Note:

For a children's cake or choux pastries, you can add a little butter to the still warm chocolate sugar glaze and beat it with a mixer. This will make the glaze taste softer.

Chocolate glaze with sour cream

The most common homemade chocolate frosting recipe. It turns out similar to real dark chocolate, has a specific sourness that dilutes the cloying sugar. Great for frosting a cake.

Ingredients:

Sour cream (100 g)
Sugar (3 tablespoons)

Preparation:

Mix sour cream, sugar and cocoa in a saucepan and brew over low heat, stirring constantly. As soon as the glaze boils, add the butter and continue cooking until the butter has dissolved. Then remove from heat, cool slightly and put it to work: glaze a cake, pastries or cupcake.

Note:

The glaze cools quickly, and when cooled it thickens greatly, but does not harden.

Chocolate glaze with starch

An original way to prepare chocolate glaze without brewing. It does not require butter or sour cream, it does not harden very quickly and can be applied to both hot and cooled baked goods.

Ingredients:

Potato starch (tablespoon)
Cocoa (3 tablespoons)
Powdered sugar (3 tablespoons)
Water (3 tablespoons)

Preparation:

Pour sifted powdered sugar, starch and cocoa into a bowl. Add very cooled water and mix well. That's all! The finished glaze can be used to coat baked goods. By the way, the specified amount of products is enough for icing, which can cover eight cupcakes (mini-cakes).

Glittery chocolate glaze

Another recipe for “cold” glaze preparation. It turns out almost real chocolate, only shiny.

Ingredients:

Milk (half a glass)
Cocoa (3 tablespoons)
Butter (one and a half tablespoons)
Vanilla

Preparation:

Mix cocoa with powdered sugar and dilute with warm milk. Add softened butter and a pinch of vanillin there. Grind until you get a shiny glaze.

Note:

The glaze hardens quickly, so you need to make it after baking.

Professional chocolate glaze

Of course, it’s difficult to compete with professionals. But everything is in our hands. And if we know the recipe for real professional chocolate glaze, then why not try making this delicious, shiny and beautiful “smear”.

Ingredients:

Butter (tablespoon)
Condensed milk (tablespoon)
Cocoa powder (tablespoon)

Preparation:

As you can see, it’s very easy to remember the composition of this glaze: everything is one to one. And preparing it turns out to be even easier. You need to melt the butter (the fattier the better), add condensed milk and cocoa to it. Mix everything, grind and cover your confectionery creations with the finished glaze.

Chocolate frosting in the microwave

Do you like to cook in the microwave? Then this glaze recipe is just for you.

Ingredients:

Butter (2 tablespoons)
Milk (3 tablespoons)
Cocoa powder (3 tablespoons)
Sugar (half a glass)
A third of a bar of dark chocolate

Preparation:

Heat the milk and dissolve the sugar in it. Mix cocoa with butter and add to milk. Then we put the chocolate there and put everything in the microwave. After three to four minutes, remove, mix and use the finished glaze for its intended purpose (to cover a cake, cupcake or pastry).

Dark chocolate glaze

Perfect for such a famous Sacher cake. And any other cakes can also be successfully coated with this glaze. It also goes well with coconut flakes.

Ingredients:

Dark chocolate (2 bars)
Powdered sugar (half a glass)
Milk (2 tablespoons)

Preparation:

Break the chocolate into pieces and dissolve in a water bath. Mix milk with powdered sugar and add to melted chocolate. Place on the heat and cook, stirring, until the glaze turns into a thick paste.

Chocolate-nut glaze

How about chocolate, but only white? You can also make unusual chocolate glaze from it, for example, nut one.

Ingredients:

Butter (one third of a pack)
Powdered sugar (half a glass)
White chocolate bar
Milk (teaspoon)
Nuts (any)
Vanilla

Preparation:

Remove the butter from the refrigerator and leave for a while until it becomes soft. Put the broken chocolate bar and butter into a saucepan and melt it all in a water bath. Then add milk, powdered sugar, nuts and vanillin. Stir and remove from heat. The glaze is ready.

Lemon glaze

Ingredients for lemon glaze: 200 grams of powdered sugar, 2 tbsp. spoons of lemon juice, 2 tbsp. spoons of hot water.

Grind the powdered sugar and sift through a sieve into a bowl, add lemon juice and hot water and stir with a wooden spoon until the glaze turns into a homogeneous shiny mass. The orange glaze is prepared in the same way.

Strawberry and raspberry frosting

Ingredients for strawberry and raspberry glaze: 200 g powdered sugar, 3 tbsp. spoons of strawberry or raspberry juice, 1-2 tbsp. spoons of hot water.

Prepared in the same way as lemon glaze (see previous recipe).

Berry glaze

Having prepared another confectionery masterpiece, we think about how to decorate it. And the answer is completely simple - Berry glaze. This universal decoration, which takes just 20-25 minutes to prepare, will delight you not only with its appearance and aroma, but also with its amazingly rich taste. We present to your attention a unique and breathtakingly delicious - Berry Glaze!

Ingredients for making berry glaze:

For 300 grams of finished product:

Powdered sugar - 200 grams
Strawberries - 100 grams
Pure distilled water - 1 - 2 tablespoons

Equipment for making berry glaze:

Colander
Blender
Tablespoon
Deep bowl - 2 pieces
Kettle
Plate
Fine mesh sieve
Wooden kitchen spatula
whisk
Storage containers
Fridge

Making berry glaze.

Step 1: prepare the berries

Peel the required amount of strawberries, place them in a colander and rinse under a small stream of cold running water. Then leave the berries in a colander for 10 - 15 minutes to drain excess liquid.

Step 2: Chop Strawberries

Place the washed strawberries in a blender bowl and grind the berries to a mushy, homogeneous consistency without lumps, turning on the device at the highest speed. This process will take you no more than 2 - 3 minutes, or even less.

Step 3: Prepare the powdered sugar

Take the required amount of powdered sugar and sift it into a deep bowl using a fine mesh sieve. Turn the stove on high, place a kettle on it with a small amount of clean distilled water and bring the liquid to a boil.

Step 4: puree the strawberry puree

While the kettle is boiling, shake the sieve you used to sift the caster sugar over the sink, thereby getting rid of any excess sugar dust. Then place it on the surface of a deep bowl and place the strawberry mixture in it. Using a wooden spatula, press the strawberry mixture through a sieve to remove the strawberry fibers inherent in all types of berries. As a result, you should be left with juice with a small amount of very crushed pulp.

Step 5: combine strawberry mixture and powdered sugar

Now add the required amount of already boiled water to a bowl with sifted powdered sugar. Then start adding strawberry juice in parts, mixing the dry ingredient with the liquid mass using a whisk. Mix the ingredients until smooth until you are sure that all the powdered sugar has completely dissolved in the strawberry juice, and the liquid mass has become slightly thick, viscous, homogeneous and shiny.

Step 6: Store the Berry Glaze

Berry glaze is best used immediately after preparation. But if you have a small amount of this fragrant mass left, you can put it in a clean, dry, preferably pre-sterilized glass jar and close it with a tight lid. Berry glaze can be stored in the refrigerator for no more than 7 days. If the glaze hardens too much in the refrigerator, it can be softened in a steam bath, using a double boiler, or simply placing the jar of glaze under running hot water. After this time, it is better to get rid of this product, as the berries will begin to deteriorate, ferment and sour, which can lead to stomach upset.

Step 7: Serve the Berry Glaze

It is advisable to use the berry glaze immediately after preparation. This aromatic viscous mass is poured over donuts.

Decorate with cookies and gingerbread.

Sponge cakes.

Easter cakes and cupcakes.

They also prepare layers for amazingly delicious cakes. An easy to make and versatile berry frosting your whole family will love. Enjoy!

Berry frosting can be made from all types of juicy berries, such as blueberries, raspberries, cherries, currants, cranberries, to name just a few options.

When preparing the berry glaze, you can combine several types of berries at once, such as strawberries, blackberries and currants.

If you are using too sweet a berry, you can acidify the finished glaze with a small amount of concentrated lemon juice.

You can give your glaze a pleasant vanilla aroma by adding vanillin to the finished product on the tip of a knife, but be careful with this ingredient, do not forget that pure vanillin is bitter.

To prepare berry glaze, you can use both fresh and frozen berries.

Rum glaze

Ingredients for rum glaze: 200 g powdered sugar, 3 tbsp. spoons of rum, 1 tbsp. spoon of hot water.

Sift the powdered sugar through a sieve into a bowl, pour in hot water and rum and stir with a wooden spoon into a shiny glaze. Rum glaze can also be prepared with rum essence. For this, take 4 tbsp. spoons of hot water and 3-4 drops of rum essence.

Coffee glaze

Ingredients for coffee glaze: 200 g powdered sugar, 4 tbsp. tablespoons coffee extract (made from 1 tablespoon coffee), 1 teaspoon butter

Sift the powdered sugar through a sieve into a bowl, add the hot coffee extract and butter and grind with a wooden spoon into a shiny glaze.

Cocoa glaze

Ingredients for cocoa glaze: 200 g powdered sugar, 2 tbsp. spoons of cocoa, 3-4 tbsp. spoons of hot milk, 1 tbsp. spoon of butter, vanillin.

Sift powdered sugar and cocoa through a sieve into a bowl, add hot milk, softened butter and mix into a shiny glaze.

Chocolate glaze

Ingredients for chocolate glaze: 100 g chocolate, 3 tbsp. spoons of water, 1 tbsp. spoon of butter, 100 g of powdered sugar.

Break the chocolate into pieces, add hot water and heat until the chocolate has dissolved. Then add softened butter and powdered sugar and grind into a homogeneous glaze.

Protein glaze

Ingredients for protein glaze: 2 egg whites, 200 g powdered sugar, 1 tbsp. spoon of lemon juice.

Sift the powdered sugar through a sieve into a bowl, add the egg whites and lemon juice and stir quickly until a glaze forms. The egg glaze can be seasoned with rum, coffee extract, cocoa and other seasonings.

Colored glaze

Ingredients for colored glaze: 200 g powdered sugar, 3-4 tbsp. spoons of carrot, cherry, beet, spinach juice (1 1/2 tablespoons of lemon juice, used only when preparing glaze from beets, carrots and spinach).

Sift the powdered sugar through a sieve into a bowl, add the juice and grind into a shiny glaze.

Butter icing

Ingredients for butter icing: 1 cup sugar, 1 cup 20% cream, 1 teaspoon butter, vanilla sugar.

Place the cream and sugar in a small saucepan and cook, stirring, for 10-15 minutes until the glaze thickens, add butter, season with vanilla sugar and use immediately

Brown buttercream frosting

Ingredients for brown buttercream frosting: 1 cup sugar, 2 tbsp. spoons of cocoa, 1 glass of 20% cream, 1 teaspoon of butter, vanilla sugar.

Mix cocoa with sugar, add cream. Cook the mixture, stirring, in a small saucepan until the glaze thickens, add butter and season with vanilla sugar.

Little tricks

In order for your experiments with glaze to be fruitful, listen to the advice of experienced confectioners:

1The glaze on the baked goods should first be applied in a thin layer, and a thicker layer should be placed on top.
2It is better not to pour very hot glaze over confectionery products - let it cool slightly.
3To correctly determine the readiness of the brewed glaze, use the “finger method”: if a finger dipped into the glaze endures, then it is ready for use.
4It is advisable to use icing based on powdered sugar using the “cold” method immediately, as it hardens quickly.
5Hot glaze should not be applied to buttercream. If this is necessary, then make a layer of jam between the cream and the glaze or simply sprinkle the cream with cocoa powder or powdered sugar.
6Chocolate glaze goes well with coconut, vanilla, rum and cognac.

These are the little tricks and such different recipes for making chocolate glaze - a “haute couture” confectionery product. Let's join the high culinary fashion?

A FEW MORE USEFUL TIPS

Mix sifted powdered sugar, egg white, lemon juice. For an orange glaze, add carrot juice, for a purple glaze, add beet juice, for a burgundy glaze, add cherry juice, and for a green glaze, add spinach juice. Stir thoroughly until the mixture becomes homogeneous without lumps.

Surprise your guests with green frosting. Finely crush the peeled pistachios. Add sugar, rose water and citric acid to the nuts. Cut off the roots of the spinach, wash it, put it in boiling water and cook for about 5 minutes without covering the pan with a lid. This will preserve its green color better. Squeeze the spinach from the water and pass through a sieve several times. Add the spinach puree to the nut mixture and stir until smooth and thick.