Recipe for chocolate glaze from cocoa - it's easier

Among admirers of baking and desserts there is a considerable part of those who prefer all kinds of goodies, covered with glaze. Previously, she was covered only with small pastries. She is able to make pastries sweeter and keep her freshness for a long time. Fashion to cover her cakes appeared only in the VII century. There is a story about a French chef who first came up with a layer of glaze to cover a mountain of small wedding cakes as a symbol of unity.

Each mistress has her own recipe, how to make chocolate icing. Some of them act simply: they buy a bar of chocolate, melt it in a water bath and pour the product. But much, in our opinion, tastier and more correct to cook chocolate fondant from cocoa.

The basic ingredients in this confectionery coating are cocoa and sugar (powdered sugar). Further to them can be added sour cream or milk, flour or starch, egg white, condensed milk. Often in a glaze put a piece of butter or margarine, which gives it gloss.

Experienced confectioners recommend sifting cocoa along with sugar at the beginning of cooking. As a rule, they cover the already cooled product, otherwise in the future on its surface may form cracks.

Chocolate glaze from cocoa is able to give an appetizing look to even not quite successful outside the cake. To evenly apply it, pour the whole into the middle of the cake, and then spread it from the center to the edges with a wide knife. To decorate the sides of the product, you need to take a thicker sweeter.

You can apply glaze with a confectionery bag or just make a stain on the surface of the product with a wooden stick. The liver covered with chocolate enamel, you can give a smart appearance, if you decorate it with a finished colored powder on top.

In order to make the chocolate coating tasty and well applied, strictly follow the recipe. Lack of sugar can make it bitter, and the lack of milk or sour cream, oil - too thick.

Next, we give the most successful recipes, how to make chocolate icing from cocoa, based on those ingredients that are found in your refrigerator.

Before you prepare a large portion of the glaze, make a trial and make sure that the taste obtained will be harmoniously combined with the taste of the whole product.

Recipe for chocolate glaze from cocoa, butter and sugar

1. Mix cocoa, sugar (3 tablespoons), add just a little water (about 2 tablespoons) and cook until thick.
2. Remove the hot mixture from the heat and immediately place the butter there (a piece of 30 g). As soon as the oil goes, fill it with cake.

A recipe for chocolate glaze from cocoa, sour cream, sugar, oil.

1. Boil sour cream (2 tablespoons) until thick.
2. Add to it about 2 teaspoons of cocoa, butter (50 g) and sugar (3 tbsp.). Boil everything until thick.

Recipe for chocolate glaze from cocoa and egg whites

Whisk 2 squirrels with a glass of sugar, then gently pour the cocoa (about 2 tablespoons) and whisk again.

Recipe for chocolate glaze from cocoa, sugar, margarine, flour and milk

Mix on the fire, stirring constantly, margarine (1/4 pack of 200 g), sugar (5 tablespoons), milk (2 tablespoons) and half a tablespoon. Flour. Add cocoa (about 3 tablespoons).

Once the mixture is uniform, remove it from the heat, avoiding boiling.

There is another recipe for making glaze, which deserves special attention. From the basic components, you get an excellent chocolate enamel, which can be applied to both cold and hot pastries, which is very convenient. In addition, it does not freeze as fast as the above, which means that you can apply it slowly. It is prepared instantly.

Glaze-express

Sift in a dry bowl of cocoa and sugar - 3 tablespoons, potato starch - 1 tablespoon. In the resulting composition, add 3-3.5 tablespoons of very cold boiled water and mix well at once.