Cocoa glaze for sweets. Chocolate frosting for cake

An article about what you can make chocolate glaze from and how to prepare it.

Chocolate glaze To apply to cakes, muffins, Easter cakes and pastries, it is not necessary to cook it from chocolate. It can be prepared from cocoa powder with the addition of milk or sour cream, condensed milk, sugar and butter. This glaze turns out even better in taste and color than chocolate.

That's what Experienced confectioners advise when working with glaze:

• You can add vanillin, rum, cognac, coconut flakes to the chocolate glaze; they complement each other perfectly.
• The no-cook glaze hardens quickly, so it should be applied immediately after cooking.
• You can’t cover a cake with hot icing that already has buttercream spread, but if this is necessary, then you should first cover the cream with liquid jam or sprinkle with cocoa, and then with icing.
• You cannot cover the cake with freshly boiled glaze; it needs to be cooled a little.
• First, apply a thin layer of glaze to the confectionery product, and then a thicker one.

How to make cocoa cake frosting?

Cake decorated with full chocolate cocoa frosting

Chocolate glaze itself is a decoration for various desserts. In addition, glaze can even out uneven cakes, so that they can then be decorated with flowers and other products made from butter, protein or sour cream.

Chocolate cocoa icing for cake

Recipe:

1. Mix in a saucepan half a glass of sugar, 2 tbsp. spoons of dry cocoa, 3 tbsp. spoons of milk and cook the mixture until it thickens.
2. Cool a little, add a pinch of vanillin, 30 g melted butter and beat until fluffy.
3. Place the glaze in the middle of the baked top crust and spread it over its entire surface, including the edges so that the glaze flows down the sides.
4. Place the cake in a cool place overnight and serve it with tea in the morning.

The cake is first covered with sour cream and then patterned with cocoa chocolate cream.

This glaze can be used to make patterns on the cream if the top cake is covered with some kind of cream.

Note. If the glaze has become cold and thickened and does not spread well on the cake, you need to heat it up by adding a little water, and if it is liquid, boil it with a spoonful of sugar.

Cocoa and condensed milk glaze, recipe

A piece of cake covered with chocolate glaze made from cocoa and condensed milk

Cocoa and condensed milk glaze

Recipe:

1. Mix in a saucepan half a can of condensed milk, 2 tbsp. spoons of cocoa and cook until smooth.
2. Remove from heat and add 0.5 tbsp. spoons of butter..
3. Immediately pour over the cake and leave to cool.

Cake covered with chocolate glaze made from cocoa, butter and condensed milk, which is used in confectionery shops

Chocolate glaze made from cocoa, used by professionals

This glaze recipe is used by professionals in confectionery shops. It's quite simple.

Recipe:

1. Melt in a saucepan 1 tbsp. a spoonful of butter, add cocoa and condensed milk, 1 tbsp. spoon.
2. Mix well and you can decorate any pastry.

Milk powder and cocoa glaze recipe

Piece of cake decorated with chocolate icing made from cocoa and milk powder

Cocoa and milk powder glaze

Recipe:

1. Fill in 1 tbsp. spoon of gelatin 0.5 cups of water and let it swell.
2. Mix 1 tbsp. spoon of cocoa and milk powder, 4 teaspoons of sugar, pour 0.5 cups of water and heat until all ingredients are dissolved.
3. We also dissolve the swollen gelatin over the fire, but do not allow it to boil.
4. Mix hot gelatin, boiling powdered milk mixture, butter (30 g), and mix again.
5. The glaze is ready, decorate the cake with it and leave to cool.

After a couple of hours, the glaze will harden and the cake can be served with tea.

Frosting recipe with milk and cocoa

Sliced ​​cake covered with chocolate icing made from cocoa and milk

Glaze made from cocoa, milk and flour

The thickness of this glaze depends on the milk and flour used in the recipe; the more flour, the thicker the glaze, and the more milk, the thinner it is.

Recipe:

1. Place in a stainless steel saucepan 1 tbsp. spoon of flour and cocoa, half a glass of sugar, 75 ml of milk, mix everything and cook, stirring, at low boil, until the desired thickness.
2. Turn off the fire and add 50 g butter, stir until the oil is completely dissolved.

Glaze is used for coating cakes and cakes.

Note. The presence of butter in the glaze gives it shine.

Lenten chocolate cocoa glaze, recipe

Ice cream topped with lean chocolate cocoa glaze

Lenten chocolate cocoa glaze

Recipe:

1. Mix in an enamel bowl 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, 4 tbsp. spoons of water and cook over low heat, stirring all the time, until it thickens.
2. Remove from heat and add 1/3 part tea. spoons of cinnamon and 1 teaspoon. spoon of cognac, mix everything together.

We cover pies, cakes, and cupcakes with hot glaze, and cold glaze is suitable for drizzling ice cream.

Profiteroles filled with ice cream, decorated with lean chocolate cocoa glaze

Cold-processed lean chocolate glaze

The recipe for this lean cocoa glaze is original and does not require cooking. It can be prepared in a hotel, in nature.

This glaze does not harden for a long time; it can be used to cover both hot and cold sweets.

Recipe:

1. Mix in a deep bowl 3 tbsp. spoons of powdered sugar without lumps, 1 tbsp. spoon of potato starch, 3 tbsp. spoons of cocoa.
2. Add 3 tbsp. spoons of very cold water, knead again, and the glaze can be used.

Donuts decorated with white glaze and lean chocolate cocoa glaze

Cocoa Butter Frosting Recipe

Cupcake decorated with chocolate icing made from cocoa and butter

Chocolate glaze made from cocoa and butter

Recipe:

1. Combine in a saucepan 3 tbsp. spoons of sugar, 2 tbsp. spoons of milk, 3 tbsp. spoons of cocoa, 60 g butter, mix everything and set to cook until the butter melts.
2. We dilute it further 3 tbsp. spoons of milk and cook further, stirring.
3. If the glaze is thick, add another 2-3 tbsp. spoons of milk.

When the glaze is ready, it should flow slowly from the spoon in thick streams.

How to make thick cocoa frosting?

Custard cakes covered with thick chocolate cocoa glaze

Thick

This is a very common glaze. It tastes like dark chocolate, but with sourness.

Recipe:

1. Mix in a saucepan 100 g sour cream, 3 tbsp. spoons of sugar and cocoa, cook over low heat, stirring all the time.
2. When the glaze boils, add 2 tbsp. spoons of butter and boil until the butter melts.
3. Turn off the heat and immediately cover the cake and pastries with it, otherwise it will cool down and thicken greatly.

Chocolate glaze made from cocoa and sour cream

Strawberries in chocolate glaze made from cocoa and sour cream

Chocolate glaze made from cocoa and sour cream

Recipe:

1. In a stainless steel saucepan, combine 2 tbsp. spoons of cocoa, 3 tbsp. spoons of sugar, add 2 tbsp. spoons of sour cream, stir, and set to cook until the glaze thickens (10-12 minutes), stirring all the time.
2. When the glaze thickens, add 30 g butter and heat further until the oil dissolves.
3. Remove from heat and immediately decorate fresh baked goods with glaze, or prepare a dessert of strawberries in glaze.

How to make cocoa frosting in the microwave?

Easter cake covered with chocolate glaze made from cocoa in the microwave and sprinkled with nuts

Chocolate icing from cocoa in the microwave

Recipe:

1. Heat on fire 3 tbsp. spoons of milk and half a glass of sugar.
2. Combine in a microwave-safe bowl 2 tbsp. spoons of butter, 3 tbsp. spoons of cocoa, warm sweet milk, 1/3 dark chocolate bar, put everything in the microwave. The glaze will be ready in 4 minutes.

We cover the tops of cakes, Easter cakes, cakes and cupcakes with icing.

The beautiful buttery sheen of cocoa glaze will add a delicious look to your cakes, cupcakes, pastries and donuts. It can also be used to decorate ice cream, sweet semolina porridge and other desserts.

Video: Chocolate glaze. The secret of cooking. Video recipe

Cocoa helps out when you need to beautifully decorate a dessert to serve at the holiday table. However, it should be noted that today there are several options for preparing such a delicacy. We will consider only a few of them that do not require large amounts of money and time.

General Product Information

Before I tell you how to make chocolate glaze, I should tell you what this product is.

Confectionery glaze is a sweet, viscous and very thick mass, which is made on the basis of sugar or powder with the addition of other components. As a rule, such a delicacy is intended for coating or dipping homemade confectionery products (for example, sweets, cakes, cookies, pastries, kozinaki, etc.).

What is chocolate glaze made from? From cocoa, milk, cream, butter and various fruit fillings and flavorings. Sometimes regular chocolate is added to this delicacy.

It is impossible not to note the important fact that chocolate glaze made from cocoa powder turns out much tastier and healthier if you use a natural main ingredient for its preparation, and not the so-called Dutch or alkalized one.

Prepare a delicacy at home using a classic recipe

How to make chocolate glaze quickly and tasty? To do this, it is recommended to use a proven recipe that does not include expensive products and does not require a long stay near the stove.

So, we need:

• settled water - 2 tbsp. l.;
• liqueur, rum or good cognac - 1-2 dessert spoons;
• a little vanillin or cinnamon - a pinch;
• natural butter (if desired, you can replace it with heavy fat cream) - approximately twenty to thirty milliliters.

Cooking process

Preparing chocolate glaze from cocoa does not take much time. But in order for such a sweet to turn out very tasty, you must strictly follow all recipe requirements.

First you need to mix cocoa powder with powdered sugar in a small bowl. Ideally, this mixture should be sifted through a strainer. Next, you should rinse a small metal container and pour the required amount of water into it. After this, place the bowl in a wide saucepan, add clean drinking liquid, and bring it to a boil. As you already understand, the chocolate icing from cocoa will be prepared in a water bath. After all, if you cook such a delicacy at a temperature above 85 degrees Celsius, then there is a possibility of losing a lot of useful substances.

Then the sweet mixture must be placed in a small bowl and stir well so that the sugar is completely dissolved. By the way, you can adjust the thickness of the glaze yourself by adding one or another product to it (powdered sugar, cocoa powder, starch, etc.).

If you want to achieve the special taste of this delicacy, then you can additionally use ground nuts or nut flour to prepare it. However, you should not add too much of these ingredients either. Otherwise, you will end up with more of a cream than a chocolate cocoa coating.

After the powder mixture has completely dissolved, it should be removed from the water bath and immediately put butter into the bowl (you can add heavy cream), add vanillin or cinnamon, as well as rum, liqueur or good cognac. These ingredients need to be mixed very quickly with a spoon, and then the glaze should be used for its intended purpose.

It should be noted that as a result of the described actions you should get a fairly thick and aromatic delicacy that can be safely applied to eclairs, cake or other confectionery products.

Chocolate chocolate glaze: recipe

If you don’t want to purchase additional ingredients for such a delicacy, but urgently need to decorate the finished dessert, then we suggest using the following recipe. For this we need:

Cooking method

So, before you cook the chocolate glaze, you need to take 1 or 2 bars of the dark delicacy and break it into slices. Next, you need to place the product in a small saucepan with a thick bottom and pour in a little milk or heavy cream. After this, the dishes with the contents should be placed on very low heat. In this case, the ingredients must be stirred regularly with a large spoon. If you are afraid that they will burn during the heat treatment, then they should not be placed on an open fire, but in a water bath. We described above how this process is carried out.

After the chocolate begins to melt intensively, you need to remove it from the stove and stir constantly until the dark delicacy slices are completely dissolved. This completes the preparation of the chocolate glaze.

It is recommended to use the finished product for confectionery when it has cooled down. However, you should also not keep the glaze at room temperature for too long, because it will harden quite quickly, and you will have to reheat it again.

Making a treat with sour cream

We talked about how thick chocolate icing from cocoa powder is prepared at the very beginning of this article. But if you want to get not a simple decoration for confectionery products, but a real cream, then we recommend additionally using thick sour cream.

So, we need:

• cocoa powder - about 2-3 tbsp. l.;
• powdered sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• store-bought sour cream 30% - 2 tbsp. l.;
• rum or good cognac - 1 dessert spoon;
• a little vanillin or cinnamon (a pinch).

Cooking process

This delicacy is prepared very easily and quickly. To do this, you need to take two metal containers (large and small) and pour plain water into the larger one. Next, it should be put on fire and brought to a boil. After this, you need to pour fresh milk, rum or cognac into a small container. After mixing the components, they should be placed in a boiling liquid, thus creating a water bath.

While the dairy product and alcoholic drink are being heated, you can begin preparing other components. To do this, mix the powdered sugar with cocoa powder and then sift using a small sieve. The resulting mixture must be carefully poured into a small saucepan and stirred so that no lumps form. In addition to these ingredients, you need to add cinnamon or a little vanillin.

Once you have formed a homogeneous chocolate mass, remove it from the water bath and cool slightly at room temperature. Next, you need to add a few tablespoons of thick sour cream to the finished treat. It is advisable to mix these ingredients with a whisk or mixer. As a result, you should get a fairly thick and tender mass, which is ideal for making homemade cakes or pastries.

A quick and easy way to make glaze

There is another quick and easy recipe for making chocolate glaze that does not require a long stay near the stove.

We will need:

• cocoa powder - about 2-3 tbsp. l.;
• sugar - about 2 tbsp. l.;
• fresh milk - 2 tbsp. l.;
• natural butter - 1 tbsp. l.

Cooking (step by step)

To create such a delicacy, you need to take a bowl with a thick bottom, put a mixture of cocoa powder and not very coarse sugar into it, and then add fresh milk and natural butter. All these components must be placed on low heat and, stirring regularly, brought to a homogeneous mass. It is necessary to ensure that there are no lumps in the glaze. If they do appear, you should thoroughly mix the entire mass with a large spoon.

Let's sum it up

Now you know how to easily and quickly make icing from chocolate or cocoa powder at home. Before using this delicacy to decorate dessert, this product needs to be cooled a little. If this is not done, the confectionery product may “leak” under the influence of hot glaze. If, on the contrary, you cool the product too much, it will harden right in the bowl, and it will be impossible to remove it (only by reheating).

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 cream and chocolate in 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!

When chocolate icing is applied to any cake, cupcake, cookie or pastry, it becomes more beautiful and appetizing. And how delicious are juicy fresh fruits crusted with chocolate glaze!

What is the best chocolate to choose, how to make the glaze have the desired consistency and homogeneity? To prepare the glaze, you need to take pure chocolate, without filling in the form of raisins, nuts, cookies and other inclusions.

Among aerated, milk, white and black (dark) types of chocolate, not every type is suitable for melting. When exposed to heat, it is rarely possible to achieve the required density and uniformity of consistency from porous chocolate.

An excellent product for glazing mass is white chocolate. Chocolate icing for cakes, rolls and other confectionery products, if white chocolate is used, is also convenient in that it can be tinted in different colors. White chocolate is melted using a steam bath, adding vegetable oil and food coloring of the desired color to the mixture.

Cooking chocolate, dessert chocolate, couverture and fondant are also used to produce glaze. Varieties of culinary chocolate differ in the percentage of cocoa butter they contain.

Cooking chocolate melts easier, but dessert chocolate is tastier. The glaze from it turns out to be a thick consistency, so it is important to dilute the melted chocolate with milk or butter exactly according to the recipe in order to obtain a mass that is not too dense.

Couverture has a significant presence of cocoa butter. The glaze obtained from it has a smooth structure.

The fudge contains less cocoa butter than couverture. It is well suited for making glaze.

Chocolate chocolate glaze - recipe

An example of preparing dark chocolate glaze with 72% cocoa includes the following starting products:

100 g dark chocolate with 72% cocoa, no additives;
. 5 tbsp. spoons of milk.

Taking a step-by-step look at how to make chocolate frosting, it turns out to be a simple process. You just need to follow some rules.

Break the chocolate bar into pieces and place them in a dry bowl to melt the chocolate for the glaze. You can coat the bowl with butter or sunflower oil to make it easier to remove the glaze and wash the bowl after cooking. But there shouldn’t be a drop of water!

Add 5 tablespoons of milk. This is necessary to ensure that the glaze is not too thick. If the density is high, the glaze will set too quickly on baked goods. You may not have time to coat the cake before the icing has already hardened. Melted chocolate without adding milk is good for dipping dried fruits into it - prunes, dried apricots, as well as fresh berries and fruits.
. Place the bowl with chocolate and milk in a water bath and, stirring occasionally, heat until the mixture turns into a homogeneous mass. To stir the mixture being prepared, be sure to take a dry spoon; even a drop of water can negatively affect the density of the glaze mass.

How to melt chocolate for icing correctly? It is very important to ensure that the bottom of the ladle with melted chocolate does not touch the boiling water in the pan. Rapidly heated chocolate acquires an unsightly white coating, which appears as it hardens. Ideally, the temperature of the heated finished chocolate glaze should not exceed 40 °C.

It is undesirable for the prepared glaze to come into contact with steam or condensation, as this can cause it to lose its elastic consistency and quickly thicken. Therefore, the bowl with the food in it should be larger in diameter than the pan or ladle with boiling water. The bowl of chocolate should always be open and should not be closed with a lid to prevent condensation from collecting.

After preparing the glaze and turning off the gas, it is better not to remove the bowl from the pan and quickly apply the finished glaze to the surface of the baked goods, spreading it with a brush or spoon.

Glaze options

Using a similar technology, you can prepare a white chocolate glaze consisting of the following ingredients:
. white chocolate - 100 g,
. butter - 40 g,
. heavy cream (or sour cream) - 3 tbsp. spoons.

First, melt the chocolate and cream, and after removing the glaze from the heat, add butter and mix the mixture thoroughly.

An interesting option is chocolate glaze with the addition of honey.

Ingredients:
. any chocolate - 100 g,
. milk - 4 tbsp. spoons,
. butter - 30 g,
. honey - 4 teaspoons.

After removing the prepared homogeneous mass of chocolate and milk from the heat, first add butter, stir, then add honey and mix again.

To add variety to the finished glaze, you can add various natural flavors, a little cognac, rum, ground nuts, and coconut flakes.

Chocolate icing is very often used to decorate confectionery products. This type of glaze was recently invented. Not so long ago it was considered a masterpiece of culinary art, since the cost of the cocoa from which it was made was quite high. This type of glaze was used only to decorate the most expensive and exquisite confectionery products. Today, chocolate is accessible to everyone, not just the rich. At the same time, this is not only an everyday, but also an exquisite delicacy, which is a product of the creativity of specialists in the field of culinary art.

How to make simple chocolate frosting?

A simple chocolate glaze is sometimes prepared to coat confectionery products. Water and sugar are added to cocoa. You will need 2 tablespoons of cocoa, 1/2 cup sugar, 3 tablespoons of water. To prepare it, cocoa powder and sugar are mixed with the addition of water. The composition is placed on a rather slow fire; it should be cooked, stirring continuously. First, the sugar will dissolve, and then the mass itself will bubble. One minute after bubbles appear, remove from heat.

You should wait for it to cool a little and thicken. If the mixture is still hot, then it has a liquid state, and when cooled, it quickly hardens and sugars. If you want to prepare a children's cake or custard pies, then add a small amount of butter to the icing, which has not yet cooled. Then the whole mixture is whipped using a mixer. After this, it acquires a milder taste.

Method for preparing chocolate glaze with sour cream

To prepare the glaze at home, you can use the most common recipe; its taste will resemble dark chocolate, which has a specific sourness. It is this that dilutes the cloying quality of sugar, so the presence of sour cream makes glazed cakes taste delicious.

To prepare a glazed cake, you need the following products to cover it:

• butter (2 tbsp);
• sour cream (100 g);
• cocoa powder (3 tbsp);
• sugar (3 tbsp.).

To create a glazed mass, mix sour cream, sugar and cocoa in a saucepan. Brew it over low heat with continuous stirring. After the mixture boils, you need to put oil in it, continuing to cook everything until the products are completely dissolved. Then the composition is removed from the heat; it is not cooled very much. It is used for frosting cupcakes, cakes, and pastries. This type of glaze begins to thicken after cooling, but does not become hard.

How is chocolate icing made from cocoa and starch?

Alternatively, you can make the glaze in a rather original way. There is a recipe based on starch without brewing the mixture. There is no need to add sour cream and butter here.

The composition will harden very slowly, so the mass can be applied to both cold and hot confectionery products.

Glazed coating for baked goods can be made based on the following components:

• potato starch (1 tbsp);
• cocoa (3 tbsp);
• powdered sugar (3 tablespoons);
• water (3 tablespoons).

Powdered sugar, cocoa and starch are poured into a bowl. After adding sufficiently cooled water, the entire composition is thoroughly mixed. The finished mass is used to cover baked goods. For example, this amount of mixture can cover about 8 mini-cakes (cupcakes).

How to make chocolate frosting in the microwave?

For those who are good at cooking in the microwave, you can use a glaze recipe that contains the following products:

• milk (3 tbsp);
• sugar (1/2 cup);
• butter (2 tbsp);
• cocoa powder (3 tbsp);
• dark chocolate (1/3 bar).

When preparing the glaze, the milk is heated so that the sugar is dissolved in it. The butter is mixed with cocoa, the mixture is added to the milk, and chocolate is added there. After placing everything in the microwave in a special container, remove it after 3-4 minutes. Now the finished mass can be used for its intended purpose.

Recipe for professional chocolate icing

Cooking like a professional is quite difficult. At the same time, you can try to make professional chocolate icing yourself using a special recipe that requires the following products:

• condensed milk (1 tbsp.);
• butter (1 tbsp);
• cocoa powder (1 tbsp).

This recipe is quite easy to remember. The butter is melted. After adding condensed milk and cocoa, everything is mixed and ground to coat the confectionery with the finished chocolate glaze.

How to make shiny chocolate frosting?

There is another recipe for creating chocolate glaze without heating all the products. As a result, you can get almost real chocolate glaze, only shiny.

It includes:

• milk (1/2 cup);
• butter (1.5 tbsp.);
• powdered sugar (1/2 cup);
• cocoa (3 tbsp.);
• vanilla.

When preparing a shiny mass to cover a cake or pastry, cocoa is mixed with powdered sugar, then the mixture should be diluted with warmed milk. It is necessary to put butter in it, which has been softened before use. Vanillin is added to the mixture, then it is ground to obtain a shiny chocolate glaze. To prevent the mass from hardening so quickly, first prepare the confectionery products for which it will be intended.

Two recipes for mirror chocolate glaze

Products required for glaze:

• gelatin (8 g);
• sugar (250 g);
• cocoa powder (sifted 80 g);
• cream (80 ml);
• water (150 ml);
• dark chocolate (chopped 50 g).

To make a mirror glaze, you need to soak gelatin in water, following the instructions on the package. Take a saucepan, put sugar in it, adding sifted cocoa powder. Pour water and cream into the composition, put on fire, bring to a boil while stirring. When the mixture has already boiled, the fire immediately turns off. Add dark chocolate, which is crushed, and mix everything. Then soaked gelatin is added to the mixture, then everything is mixed again.

The composition is left to cool to room temperature. After this, you need to remove the cake from the refrigerator, place it on a wire rack, and cover the surface of the confectionery product with the prepared mirror chocolate glaze. The resulting mass is used to decorate only the top part of the cake or the entire product, and sprinkle its sides with nuts or crumbs.

A special spatula will help to completely decorate the cake with mirror glaze, with the help of which the composition is raked closer to the edge of the sides of the product so that it can flow down.

The drained mass is collected, filtered, and reused if necessary. Then the cake should be immediately transferred to a plate and refrigerated for 2 hours. When the entire mass has frozen, the cake is served to the table.

Using mirror glaze, you can decorate cakes such as “Bird's Milk”, “Daniella”, and other types of confectionery products.

The second recipe for mirror chocolate glaze from Pierre Hermé is quite simple. Chocolate, water, honey, gelatin and condensed milk are taken, which must be of high quality. In particular, you should pay attention to the quality of condensed milk and chocolate. You can prepare such a composition for coating confectionery products using instant gelatin, but regular gelatin will do. Take a full tablespoon of gelatin (with the top). You can take any honey, but not candied honey.

First, gelatin is soaked for about 10-15 minutes so that it swells in 30-35 ml of water. Place honey, sugar, and the rest of the water in a thick-walled saucepan and bring the mixture to a boil. It needs to be boiled for about 2 minutes. After this, the composition is removed from the heat, condensed milk is added, and everything is stirred. After this, the swollen gelatin is laid out so that it can completely dissolve. When Pierre Hermé's mirror glaze is ready, it is used to coat confectionery products.

How to make dark chocolate frosting?

If you want to make glaze for such a popular cake as Sacher, you can combine it with coconut flakes. Products used to prepare chocolate glaze:

• milk (2 tbsp);
• dark chocolate (1/2 cup);
• powdered sugar (1/2 cup).

All chocolate must be broken and dissolved in a water bath. Next, milk and powdered sugar are mixed by adding the mixture to the melted chocolate. Everything should be put on fire and stirred. You should have a thick chocolate icing for the cake.

How to make nut-chocolate frosting?

Often, chocolate icing for cakes, muffins and pastries is prepared from dark chocolate, but it can be made from white milk chocolate. You can add nuts and other required ingredients for chocolate glaze:

• milk (1 tsp);
• powdered sugar (1/2 cup);
• butter (1/3 pack);
• white chocolate (1 bar);
• vanilla;
• nuts (various).

The butter must be removed from the refrigerator and left for a certain time to soften. A white chocolate bar, which has previously been broken, is placed in a small saucepan. After adding oil there, melt all the contents in a water bath. After this, milk, powdered sugar, vanillin, nuts are added, everything is mixed and removed from the heat.

Recipes for other types of chocolate icing

This confectionery coating for baking can be prepared not only from cocoa and chocolate, but also from other ingredients, for example, rum, coffee, egg whites, juice of various berries and fruits.

To prepare the rum glaze you will need the following products:

• powdered sugar (200 g);
• rum (3 tbsp);
• hot water (1 tbsp).

Powdered sugar is sifted through a sieve, then hot water and rum are poured into a bowl. Afterwards everything is rubbed with a wooden spoon until a shiny glaze is obtained. You can make rum glaze using rum essence, which is diluted in 3-4 drops with 4 tablespoons of hot water.

The main products for coffee glaze are:

• powdered sugar (200 g);
• coffee extract (4 tbsp);
• butter (1 tsp).

Powdered sugar is sifted using a sieve into a bowl, where butter and hot coffee extract are added. All you need to do is grind it with a wooden spoon until you get a shiny glaze.

To create a protein glaze, use the following products:

• egg whites (2 pcs.);
• powdered sugar (200 g);
• lemon juice (1 tbsp).

Powdered sugar is sifted through a sieve into a container, whites and lemon juice are added there, after which everything should be mixed quickly enough to obtain an egg glaze, which is seasoned with rum, cocoa, coffee extract, etc.

You can make colored glaze if you use the following products:

• juice of carrots, spinach, beets, etc. (3-4 tbsp.);
• powdered sugar (200 g);
• lemon juice (1-1.5 tbsp.).

Powdered sugar should be sifted using a sieve into a container where the juice is added, and then the whole mass is ground into a composition that will be shiny, allowing you to decorate cakes or pastries.

Please remember that the heated icing is not applied to the buttercream.

If necessary, a layer is created that should pass between the layer of glaze and cream. Otherwise, it is sprinkled with powdered sugar and possibly cocoa. It is correct to apply a thin layer first, and then a thicker one. It can be combined with coconut flakes, cognac, vanillin or rum.