Any cake depends on two main components, firstly, the base, which can be, for example, a cake layer, sponge cake, crushed cookies, and secondly, on the cream, the composition here is quite varied, since the cream can be curd, semolina, sour cream, cream, yoghurt, condensed milk, boiled condensed milk and, of course, chocolate. The cream filling in a dessert is of no small importance, because the taste qualities, and external form culinary product. Chocolate cream copes well with these two tasks, making the sweetness incredibly tasty and beautiful. We will teach you how to make chocolate cream for a cake at home from black and white chocolate, cocoa powder, sour cream, butter, cream and condensed milk.
Classic chocolate cake cream
The undoubted advantage of a cream made from natural raw materials is its exquisite aroma and rich taste. Please note that thickness and density depend entirely on the percentage of cocoa in the product: the higher the percentage, the thicker and denser the mass will be. This filling is great for biscuits and cookie-based shortcakes.
You will need:
- 0.25 kg. chocolate;
- 1.5 tbsp. milk;
- 0.2 kg. Sahara;
- 0.2 kg. butter.
Step by step recipe chocolate cream:
- Melt the chocolate using the double boiler method.
- Combine milk and sugar and place on the stove to heat, but do not boil.
- Immediately after warming the sweet milk, start pouring in the melted chocolate (it should not be hot), stir with a spatula.
- Add the softened butter and bring the mixture to a homogeneous consistency over the heat.
- Cool the prepared mass, apply to the base and surface of the dessert.
Chocolate and sour cream for cake
Sour cream and chocolate make a surprisingly quick and light creamy filling. An undoubted advantage is the availability of ingredients (every refrigerator must have one milk product like sour cream, not to mention the villagers, they always have a lot of it). Sour cream will always help out at an unexpected moment and will allow you to build in a short period of time real dessert. If you don't have the second ingredient, replace it with cocoa powder.
You will need:
- 0.5 l. sour cream;
- 0.1 kg. chocolate;
- 3 tbsp. Sahara;
How to make chocolate cream with sour cream:
- Melt the chocolate, use gas stove or microwave. Leave to cool.
- Cool the sour cream in the refrigerator, beat with a mixer, gradually adding sugar.
- Pour warm chocolate into sweet sour cream, stir.
- For a chocolate cake, this thick, simple chocolate cream will be an indispensable filling, as it has good soaking ability, so it will make your dessert mega juicy.
Chocolate buttercream
Sour cream is obtained from milk using the separation method, the essence of which is separation heavy cream of the total volume of dairy products. A butter made from sour cream by churning the cream. It turns out that a cream made from oil will have a special thick consistency. It is suitable for decorating delicacies and as beautiful filling between its layers. However, it should be taken into account that the chocolate-butter filling will not be able to deeply saturate the cake layers, so you will have to do additional impregnation (for example, sugar syrup).
You will need:
- 0.2 kg. butter;
- 0.2 kg. powdered sugar;
- 0.2 kg. chocolate;
- A pinch of vanillin.
Step-by-step recipe for chocolate buttercream:
- Place the butter in the refrigerator to cool, this is necessary for its subsequent proper whipping.
- Melt the chocolate and leave to cool.
- Take out the butter and let it soften a little. Start beating with a mixer at maximum speed, adding as you go. powdered sugar. If the oil turns white, it will soon turn into an airy white mass.
- Only after the oil has reached the state of airiness, add to it chocolate paste. Whisk the ingredients.
- Use the cream filling only after it has cooled completely.
It's no secret that before starting a meal, our eyes always study first. appearance food, which determines whether we will have an appetite or, conversely, any desire to try this dish will disappear. This cream will help to decorate the dessert and awaken your appetite.
Chocolate cream with condensed milk
Condensed milk - favorite treat of all generations: both children and those who have long since left childhood. It is interesting that in our country the mass production of condensed milk began only in the middle of the last century, and during the Great Patriotic War, in some hospitals soldiers were given imported condensed milk drop by drop as a medicine. Modern dairy products have long moved away from the original GOST, which determined the composition of a sweet tin can, which initially included only milk and sugar. So if you want real Soviet product, cook condensed milk yourself at home.
Excellent sweet product in combination with chocolate (cocoa as an option) will turn your dessert into a culinary masterpiece. This one is intense sugar filling By amazing taste, undoubtedly, gets the palm, but it is only suitable for coating shortcakes, as it turns out to be quite runny. And to decorate a cake with condensed milk, you will have to use other creams, for example, chocolate-butter or chocolate-sour cream, or sweets, chocolates, marshmallows, marmalade and other sweets.
You will need:
- 1 can of condensed milk;
- 0.2 kg. butter;
- 3 tbsp. cocoa;
- 2 eggs;
- 3 tbsp. water.
Step-by-step recipe for cream with condensed milk:
- Remove the butter from the refrigerator and leave to soften, melt over the fire using the “water bath” method.
- Combine egg yolks and water, stir.
- IN egg mixture put condensed milk, put on fire.
- Boil until the mass thickens.
- As soon as the mixture thickens, pour in the oil and cocoa.
- Mix gently until smooth.
- Refrigerate before use.
Creamy chocolate ganache cream
In the middle of the 19th century, a young French pastry chef named Patisseur Seradin, who had a private culinary shop, came up with a recipe for a new cream based on cream and chocolate, called “ganache”. Ganache is used primarily to level the surface of the cake and as a filling in cakes and cupcakes.
You will need:
- 0.3 kg. chocolate;
- 0.15 kg. butter.
Step-by-step recipe for dark ganache:
- Remove the butter from the refrigerator and let it soften naturally.
- Grind the chocolate by hand or use a fine grater, place it in a deep bowl and microwave at the lowest setting until completely melted. Allow to cool at room conditions.
- Connect chocolate glaze and softened butter, mix well.
- The mass will become especially tender and manageable only after beating it with a mixer, so process with the machine for 10 minutes.
- Cool the resulting ganache.
The cake decorated with white chocolate ganache looks especially solemn. The white surface of the dessert gives scope to the imagination and culinary creativity. The main thing is to choose the right white chocolate; it should not contain any extraneous fillings, such as peanuts or raisins.
You will need:
- 0.35 kg. white chocolate;
- 0.25 kg. cream with high content fat
Step-by-step recipe for white ganache:
- Pour the cream into a deep bowl and place on the stove.
- Bring to a boil, but do not turn off, but reduce the heat and continue cooking.
- Chop the chocolate (you can cut it with a knife or rub it on a fine surface of a grater). Add it to the cream. Once completely dissolved, turn off the creamy chocolate mixture. Refrigerate.
- Cooled down chocolate cream process with a mixer until fluffy.
- Place in the refrigerator, after covering with film. Leave for a couple of hours.
Ganache is especially good because it can be stored for about a month in the refrigerator and used as soon as necessary, just re-beat with a mixer.
One question remains: how to level the dessert using ganache? So, you have baked the cake, the ganache has cooled completely. Soak the cakes first, then begin to decorate the dessert. Coat the side surfaces, starting from the bottom, then the top. After processing with ganache, the cake should be smooth; to do this, use a thin metal spatula or knife. Place the sweetness in the refrigerator to cool for an hour. Now you can do the mastic.
Lenten cream for chocolate cake
Lent limits a person's food intake and requires giving up many foods that he consumes daily. However, it happens that Lenten time there are holidays, such as birthdays. Or there is an irresistible desire to treat yourself to something tasty. How to get out of the situation? Record the perfect Lenten recipe chocolate filling for chocolate cake.
You will need:
- 0.2 kg. dark chocolate;
- 1 glass of water;
- 1 tea bag
Step-by-step recipe for lean cream:
- Brew a tea bag with boiled water.
- Grind the chocolate into small pieces and add to brewed tea.
- Stir the drink until the chocolate pieces are completely dissolved.
- Give me an opportunity chocolate tea cool, then beat using a mixer or blender.
- After cooling, use as directed.
So, choosing the type of chocolate creamy mass depends entirely on the goal you are pursuing. If you want to soak the shortcakes, then make cream with condensed milk. Chocolate butter and chocolate-sour cream cream Perfect as a filling between layers of cake and as a decoration on the surface of a culinary product.
To level the dessert and provide a seamless outer covering, choose creamy ganache, A classic version made from chocolate is universal and will perfectly cope with all tasks.
In contact with
Making cream from cream and chocolate is not so difficult if you know the technology. Little secrets help you do it at home delicious cream for cake, or ganache. Combination the most delicate cream and velvety, bittersweet chocolate will make any confectionery product amazingly tasty.
How to make chocolate ganache?
You will need:
- dark chocolate with high cocoa content - 100 g;
- heavy cream - 100 ml;
- vanilla sugar or vanillin.
The classic ganache is made with dark chocolate, but nowadays there are many variations. this recipe using white and milk chocolate, with the addition of nuts, dried fruits, and alcoholic beverages. Ganache can be used as a cream for cakes, pastries, as a filling for truffles.
To make ganache you need to take chocolate High Quality, since the taste of the cream will depend on this. It is best to use homemade cream; it should not be bitter and leave an unpleasant fatty taste on the tongue. By classic recipe take an equal amount of dark chocolate and cream. If you need to prepare a thick ganache for truffles, then increase the share of chocolate.
The chocolate is broken into small pieces, then placed in a bowl, cream is added room temperature and vanilla sugar, sent to melt on water bath. It is important that the boiling water never reaches the container with the melted chocolate, otherwise it will curdle. The water in the pan should sizzle, but not boil. After the mass has completely melted, remove the bowl from the water bath, stir until the cream has a homogeneous consistency, and leave the chocolate for a while to thicken.
You can prepare ganache in more the easy way. The tiles are broken into small pieces and placed in a bowl. The cream together with vanilla is heated to 80ºС (until the first bubbles appear). Then warm cream is poured into a bowl with chocolate pieces and set aside. At this stage, do not stir the mass under any circumstances; you need to let the tile melt on its own. After about 5-10 minutes, lightly beat the mixture using a whisk.
Some confectioners add a little butter (20-30 g) to the ganache to give it silkiness and shine. If the cream is made from milk chocolate, then the amount of cream should be 1/3 of the total mass of the bar. To prepare white chocolate ganache, use 50 ml of cream per 1 bar.
How to make chocolate mousse?
You will need:
- dark chocolate - 150 g;
- cream 32-33% fat - 200 ml;
- powdered sugar - 125 g;
- yolks - 2 pcs.;
- 50 g sugar and 50 ml water (for syrup).
The first step is to melt the chocolate. The tiles are broken into small pieces and then placed in a water bath. The heat should be minimal, but it is important that the boiling water does not reach the bowl of chocolate. The molten mass is removed from the bath and put aside until it cools completely.
The yolks need to be beaten with sugar syrup To prepare it, pour water into a saucepan, then add sugar.
An important point: first you need to pour water, only then add sugar, otherwise the crystals will fall on the walls of the saucepan, which will lead to burning and crystallization of the syrup.
Cook the syrup over medium heat for 2-3 minutes. You must not miss the moment when the syrup becomes viscous, but remains transparent in color. In order to check the consistency of the syrup, you need to place a bowl of cold water, dip a spoon into the syrup, then into cold water, if you can roll a soft ball, then the syrup is ready. Beat the yolks with a mixer at high speed, pouring in the hot syrup in a thin stream. The fluffy yolk mass is mixed with melted chocolate.
The cream is whipped last. If the household only has thick homemade cream, then it doesn’t matter, it can also be whipped if diluted with milk in a ratio of 4 to 1. The cream should be cold, it should be whipped using a mixer, first at low, then at medium speed. At the very end of whipping, add powdered sugar. Next, carefully mix the whipped cream with the chocolate. The mousse is ready, it can be used as an independent dessert or as a cream for a cake.
Making chocolate and cream cream
To prepare gelatin cream you will need:
- gelatin - 15 g (tablespoon);
- cream 33% fat - 400 ml;
- condensed milk - 1 can;
- dark chocolate - 150 g.
First you need to soak the gelatin in cold water(For 1 part gelatin take 5 parts water). The chocolate is broken into pieces and sent to heat in a water bath; there is no need to stir it, it will melt on its own under the influence of heat. The swollen gelatin must be melted in a water bath, but it should not boil, otherwise it will lose its gelling properties.
Beat the cold cream with a mixer at the lowest speed, gradually pouring in the condensed milk. At the moment when the foam begins to thicken, add cooled melted chocolate to the cream. Place the mixer at medium speed, begin to beat, and pour in lukewarm gelatin in a thin stream. After adding gelatin, the mass begins to thicken instantly; it is important not to miss this moment, otherwise the cream will turn into butter. Ready cream Use immediately for its intended purpose, otherwise the mass will harden.
For curd cream you will need:
- dark chocolate - 100 g;
- cottage cheese - 250 g;
- condensed milk - 125 ml;
- cream 33% - 200 ml.
This cream turns out very tender and tasty. It is better to use homemade cottage cheese, but if you don’t have one on your farm, then store-bought cottage cheese will do. Beat the cottage cheese with a blender until it reaches a creamy consistency, then add condensed milk to it, and then beat again. It is important to first beat one cottage cheese; if you start whipping it immediately with condensed milk, then lumps cannot be avoided. IN in this case It is necessary to achieve a homogeneous creamy mass.
The curd mass is mixed with chocolate melted in a water bath. Whip cold cream until fluffy foam is obtained, then carefully mix it with curd mass. This cream goes very well with meringues, berry jelly and biscuit.
Chocolate and cream cream is quite easy to prepare at home. The most delicate creamy texture and piquant taste of chocolate make it indispensable in the manufacture of desserts, cakes and pastries.
Hello, dear Grandma Emma! Since childhood, I have been madly in love with sweets. After the birth of my son, my passion for sweets was inherited by my little son and now I have to spoil him with all sorts of goodies for dessert. I saw the recipe on your website. buttercream with white chocolate, I was very happy, as I previously had difficulties with self-cooking desserts, there was simply no time and opportunity to learn. But after following the step-by-step cooking recipe, I got it right the first time. Now I can make buttercream myself and fill cakes with it, as well as prepare a variety of various desserts with fruit for your child. Thank you very much for being you.
Good day! My name is Gennady, I spend a lot of free time near the stove, as I consider cooking my hobby. Thanks to resources like your site, I was able to learn how to cook. a large number of dishes. But I always had a problem with making desserts. It was simply not possible to achieve the desired result and repeat the recipe without errors. On the third attempt, I managed to correct my mistakes and perfectly prepare the buttercream for the white chocolate cake. Thank you for your work and for passing on your talent to others.
Hello, Emma Isaakovna! My name is Lyudmila, I am your devoted fan. I really love your recipes, especially desserts. Everything always works out the first time! After watching the video on the website, preparing buttercream with white chocolate once again pleased me and now all my friends and relatives are happy to come to me for tea. Be healthy and continue to delight us with new recipes!
Dear Daniella, Grandmother Emma and Leonid! On behalf of the whole family we would like to express our deep gratitude to you for your efforts! We always use recipes from your site and look forward to new dishes. May your hands not hurt and good luck to your entire team!
Good afternoon, videoculinary team! First, I want to say a special thank you for the recipe for the white chocolate buttercream cake! But I also want to make a small note. Not all people have access to the Internet; some simply do not know how to use it. For example, my grandmother lives in a village where there is simply no Internet. But she really loves to cook something new and tasty, and I have to print out your recipes from the site on sheets of paper for her. Therefore, I would like your recipes to be presented in the author's cookbook. This would be great and would make it possible to use your culinary tricks even the elderly. Think about it. All the best to you and thank you again!
Hello, Grandma Emma! My name is Natalia, I live in Milan, Italy! My friends and I often meet together and spoil each other culinary masterpieces from your site. Thanks to you, we can explore dishes from all over the world. We always look forward to some new products on your site and try them immediately after publication. Special thanks for the buttercream for the cake, the recipe is excellent and everything turned out very tasty. Keep up the good work and delight us with new recipes!
Dear Grandma Emma! Yesterday I wanted to cook a delicious cake for my husband's birthday. I wrote on the Internet “how to make buttercream” and immediately came to your site. Everything worked out the first time, and I was incredibly happy. The buttercream with white chocolate for the cake turned out really delicious and served colorful decoration For holiday dessert. My husband couldn’t tear himself away from the plate of cake for a long time and praised me in every possible way. Thank you for making people happy)!
Good afternoon, Danielle and Grandma Emma! I sincerely thank you for this video. Desserts have always been difficult for me, and even more so making cream. Perhaps desserts are not my thing. But still, the situation obliged me to prepare my own buttercream, the recipe for which I used from your site. With your clear video guidance, I was able to cope with my weak side in cooking, for which I am grateful to you!
Greetings, Grandma Emma! I really love your site and enjoy cooking from it. I am 64 years old and I have worked as a cook in a kindergarten for more than 30 years, where the quality of the prepared dish and its taste properties. After all, children are very sensitive to the slightest changes in the taste of a dish, so everything had to be prepared with increased attention. Places for experimentation in the kitchen kindergarten it simply wasn't there. Thanks to the many years of experience I have gained, I have learned to cook many dishes. But after getting acquainted with your video recipes, I discovered a lot of new things. First of all, these are the dishes asian cuisine. But I would also like to mention the excellent desserts that my grandchildren love. Now I can safely experiment with home kitchen and make your loved ones happy.
Thank you for the white chocolate buttercream recipe! It turned out very cool, and most importantly, without any difficulties.
Hello! Previously, I always bought different desserts in stores or coffee shops. But after visiting your site, I decided to try making the dessert myself. Surprisingly, everything turned out well, although in appearance it didn’t look as beautiful as yours) But I hope that over time, I will be able to learn from your videos and my dishes will look as good as yours.
Recipes for making cream and other confectionery decorations
chocolate cream for cake
5 minutes
470 kcal
5 /5 (1 )
If you add just a couple of tablespoons of cocoa to any creamy dessert - creamy, sour cream, custard, butter - you will get a delicious chocolate cream for the cake. Even chocolate cream soufflé can be obtained by adding a few slices of melted dark chocolate or a couple of teaspoons of cocoa to a white milk soufflé, after brewing the powder with a spoonful of milk.
So, there is an extensive family of confectionery creams made on different bases and united by one common name - chocolate cream. We offer the most popular recipes chocolate cream.
Classic creamy chocolate cream for cake
One of the most popular recipes for making butter cream with the addition of chocolate. It is prepared with condensed milk with the addition of butter and dark chocolate.
Kitchen appliances and utensils: deep bowl, measuring cup, wooden spatula, electric or mechanical mixer, or hand whisk.
Ingredients
To prepare the cream, it will take only 5 minutes of active time, but the butter must first be removed from the refrigerator so that it is soft enough when you start working.
Video recipe for chocolate cream
We offer you to watch an excellent video about simple production creamy chocolate cream. Chocolate butter cream For cakes, they are most often used to fill eclairs. They also decorate baked goods. Chocolate roses They look appetizing on confectionery products.
Chocolate cream for cakes with condensed milk in 5 minutes | MASTIC cream
Chocolate cream for cake with condensed milk
* 250 g butter
* can of condensed milk
* 200 g chocolate
Chocolate cake layers: https://youtu.be/wAyq3sXUKl0
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2016-08-15T06:58:46.000Z
Recipe for economical chocolate cream for cake made from cocoa powder
Versatility and ease of preparation confectionery product allows you to use the cream not only as an impregnation for the cake, but also as a dessert.
- Cooking time: 30 minutes.
- Number of servings: cake – one, dessert – 8-10.
- Kitchen appliances and utensils: a small stainless steel pan, preferably with a double bottom, a measuring cup, a wooden spatula, a hand whisk, a small ladle.
Ingredients
- whole milk - two glasses;
- butter – 2 tablespoons;
- potato starch or premium flour – 3 tablespoons;
- granulated sugar – 3-4 tablespoons;
- vanilla sugar - 0.5 sachet or vanillin on the tip of a knife;
- salt - a pinch (about two grams).
If you decide to cook something serious for the first time, let it be, the impregnation of which will be low-fat simple chocolate cream for the cake.
Cooking sequence
Vanillin or vanilla sugar is poured into hot billet Cream only when the mixture is removed from the heat, then you need to put it in the refrigerator until it cools completely.
To custard a filmy crust has not formed, it should be lightly “salted” granulated sugar– sugar crystals will break the foam.
If the workpiece is planned to be served as a dessert, then the still warm mass is immediately placed in molds and sprinkled with grated chocolate and nuts. Here the film formed on the custard is very appropriate - it holds the shape of the dessert. This recipe is ideal for filling custard cakes and is suitable for Potato cakes. It is with this cream, intended for internal impregnation of cakes, that it is made.
Video recipe for chocolate custard
We bring to your attention step by step preparation chocolate custard with the addition of dark chocolate.
Chocolate cocoa glaze
Ingredients:
6 tbsp. Sahara;
6 tbsp. cocoa powder;
100 gr. butter;
15 tbsp. milk.
I buy cocoa powder here http://cacaogold.com.ua/
10% discount using promo code Kulinarnye prikljuchenija
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2016-05-23T10:13:13.000Z
Sour cream and chocolate cream for cake
- Cooking time: 15-30 minutes.
- Number of servings: one for the cake.
- Kitchen appliances and utensils: a bowl with high sides, a mixer or hand whisk, a porcelain cup, a ladle with a long handle.
Ingredients
- homemade sour cream – 2/3 of a half-liter jar;
- whole milk – 3 cups;
- water – 3/4 cup;
- granulated sugar – 1 cup;
- cocoa powder – 2 tablespoons;
- gelatin – 2 tablespoons, or 4 teaspoons;
- a bag of vanilla sugar.
Cooking sequence
Video recipe for sour cream and chocolate cream
We offer for viewing step by step instructions, how to get chocolate cream with a thick texture. Sour cream thick chocolate cream is used to decorate shortbread cake, biscuit dough, as well as for waffle cakes, since it is quite fatty.
Chocolate cream. Cream recipe. Homemade sour cream cream.
Do you like to eat delicious food? Love chocolate cream even more? Do you want to eat only 100% natural sweets with homemade sour cream? Tired of eating chemicals instead of nourishing, natural, aromatic sweets and ice cream? You are on the right track. Today you will learn how to make sour cream cream. This is a homemade recipe sour cream from childhood. Homemade recipe chocolate cream from sour cream as well as all the subtleties of preparation you will learn right now.
RECIPE:
For cream:
sour cream - 300-350ml
milk - 1+2/3 tbsp.
sugar - 1 tbsp
cocoa - 2 tbsp.
vanillin
gelatin - 4 tsp.
water -70-75ml
For ice cream:
sour cream - 300-350ml
milk - 1+2/3 tbsp.
sugar - 1 tbsp.
cocoa - 2 tbsp.
vanillin
#cream #chocolate cream #cream recipe #sour cream cream #ice cream #homemade cake cream #cooking cream #MasteRrrTV
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2016-09-05T12:42:23.000Z
Chocolate cream made from cream and chocolate
Well, and the most popular, most often and most requested recipe for how to make chocolate cream for a cake.
- Cooking time: 75 minutes.
- Number of servings: one for the cake.
- Kitchen appliances and utensils: deep bowl, small saucepan, spatula, measuring cup, mixer.
Ingredients
- dark dark chocolate containing at least 72% cocoa beans - two bars;
- dairy or vegetable cream, not less than 27% fat content - two faceted glasses along the lower edge.
Cooking sequence
Chocolate cream video recipe
Step-by-step master class on making real chocolate cream.
Recipe - Simple Chocolate Cream Ganache from http://www.videoculinary.ru/
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How to make Simple Chocolate Cream Ganache - recipe and tips from Grandma Emma. Chocolate cakes very popular and loved. Chocolate is a source of good spirits and Have a good mood. Confectioners often use chocolate creams to fill and decorate a variety of cakes and pastries. Chocolate Ganache Cream is easy to make and only requires two ingredients. It is tender and elastic, aromatic and very tasty. Simple chocolate cream Ganache - recipe with photos and videos. Grandma Emma shares a Video Recipe for Simple Chocolate Cream Ganache - watch the detailed step-by-step recipe and ask questions → https://www.videoculinary.ru/recipe/prostoj-shokoladnyj-krem-ganash/
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Ingredients:
Cream - 500 milliliters
Chocolate – 500 grams
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2016-12-09T15:26:38.000Z
- Prepare creams only from chilled products, except butter - it should be at room temperature and soft.
- Margarine cannot fully replace butter to taste, so it should be avoided when preparing creams and desserts.
- Everything for a complete process necessary ingredients and it is better to place the dishes in front of you for review.
- Before adding chocolate to the cream, it is only melted in a water bath, while the cocoa powder must be boiled.
- Replacing dark chocolate with milk chocolate changes not only the color, but also the taste of the cream.
- Replacing regular condensed milk boiled, you can get a specific taste.
- When choosing chocolate for cream, it is advisable to avoid bars with fillers or herbal additives.
Our website contains the most interesting, unusual and at the same time very simple and easy to follow recipes. various dishes. Here you will find not only the preparation of so-called “budget” delicacies, but also the preparation of serious confectionery masterpieces. For example, how to bake according to all the rules and how to properly make cream for it, which is used as cake decorations.
Take part in our discussions, leave your comments and recommendations for obtaining this or that dish. We will be glad to new communication. Reviews can be placed at the bottom of the article.
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