Chocolate is melted in a water bath. The easiest way to melt chocolate in a water bath

Chocolate is the perfect accompaniment to most desserts. In some cases, chocolate chips are used, but melted chocolate is more commonly used. Melting this product correctly is very important, as mistakes made in the process can completely spoil the taste of the product.

We will figure out how to properly melt chocolate in a water bath to prepare various dessert options.

There is a huge assortment of chocolate on store shelves, but not every tile is suitable for our purposes. Immediately set aside the tiles with filler or filling. Chocolates with nuts, with a marmalade layer or interspersed with cookies are best eaten just like that, without trying to melt.

Aerated chocolate, beloved by many, will not work either. This is a very delicate delicacy that literally melts in your mouth due to the content of many small air bubbles in the product. When melting porous chocolate, it is not possible to obtain a homogeneous mass, so the dessert will be hopelessly spoiled.

But it's perfect for melting. Choose bars with at least 70% cocoa. When melted, this variant of chocolate turns out to be thick, uniform, and shiny.

You can melt milk chocolate, but this version of the delicacy is not suitable for making glaze. Even when melted, the mass remains quite thick, so it does not spread well over the surface. But for making inscriptions, creating chocolate "laces" decorating the sides of the cake, and for sweets, this version of chocolate is ideal.

Great for melting white chocolate. This version of the dessert does not contain grated cocoa, the basis is cocoa butter. White chocolate is great for making white or colored icing. In the latter case, a few drops of food coloring should be added to the melted mass.

Couverture is ideal for making glazes. This is a specially created chocolate mass for melting. It is sold in briquettes, crumbs or drops. It is dark, milky or white. It differs from ordinary chocolate in a higher fat content and finer grinding of cocoa. When melted, a plastic mass is obtained, which spreads well over the surface.

How to melt chocolate for a cake?

Cake, watered - it's beautiful and delicious. Chocolate icing helps not only to decorate pastries, but also to hide some of the flaws made during baking, in particular, a not too even crust of the cake. Let's figure out how to melt chocolate for a cake.

Read also: Eclairs with condensed milk - 7 recipes

Black chocolate

This method of making chocolate is ideal for making icing or cream for decorating a cake. If you follow the instructions exactly, you will get a beautiful homogeneous mixture with a soft glossy sheen.

The chocolate bar to be melted should be at room temperature. If you store chocolate in the refrigerator, take the bar out ahead of time to warm it up. From a sharp change in temperature, the chocolate mass will turn out to be heterogeneous.

The bar needs to be broken into equal small pieces so that the chocolate melts evenly. You can grate the tile, so the product will melt faster.

To make a water bath, you need two containers. One must be larger than the other. A container of a smaller diameter should not fall into a large one, it must be supported by weight. Water is poured into a large bowl (pot) so that it does not touch the bottom of a smaller container installed on top. It is better to pour hot water so that it boils faster.

The upper container must be wiped well so that there is not a drop of moisture in it, chopped chocolate is laid out. The ingress of moisture into the chocolate mass will lead to delamination. The whole structure is placed on a plate. When the water in a large saucepan boils, adjust the heat so that the liquid does not boil much.

Melt the chocolate, stirring constantly. To do this, you need to use a silicone or plastic spatula, a metal spoon is not recommended. As soon as the chocolate is completely melted, the heat is turned off and the mass is allowed to cool slightly.

If you are melting chocolate for icing, then immediately after removing it from the stove, you can add a piece of butter to the mass (20 g of butter per 100 g of chocolate). After adding the butter, you need to stir the mass well until the butter is evenly distributed in the chocolate. The glaze with butter is especially beautiful, as it will shine even after hardening.

Advice! Do not cover the bowl with melted chocolate in any case, as water vapor will condense on it. Drops will fall into the chocolate mass, which will lead to its delamination.

White chocolate

Properly melting white chocolate is somewhat more difficult. White tiles melt faster, so it's easy to overheat the mass, which will lead to lumps.

The tile needs to be crushed as finely as possible, it is advisable to grate it or cut it with a knife. Chocolate chips are placed in the upper container of a water bath. In this case, you need to pour quite a bit of water into the lower container. The distance between the bottom of the upper bowl and the level of the boiling liquid must be large, otherwise the mass will quickly overheat.

Melt white chocolate, stirring constantly. After most of the pieces have melted, remove the bowl from the water bath and continue to stir to melt the remaining pieces. If desired, food coloring is added to the melted chocolate mass.

Read also: Sour cream - 8 recipes for different cakes

For the fountain

The chocolate fountain is extremely effective and very tasty. Chocolate for the fountain is best purchased special, designed for filling fountains. It melts well and remains flexible.

You can also use regular bar chocolate, then you need to add butter to it. Ideally, it should be cocoa butter, but any odorless vegetable oil can be used. Butter is added to chocolate in a ratio of 1 to 10, that is, per 100 gr. chocolate you need to take 10 gr. oils.

Melting chocolate in the lower bowl of the fountain is only possible using very small devices. For medium and large fountains, chocolate must first be melted in a water bath. And if you use ordinary tiles, and not a specially prepared product, then when melting in a water bath, you must definitely add oil.

Melted chocolate in a water bath for fondue

Fondue chocolate is often mixed with milk. You can use condensed milk or cream. The higher the fat content of the dairy product, the more tender the fondue will be. Sometimes added to the melted mixture alcoholic drinks or coffee. Here are a few recipes for cooking.

simple fondue

• 350 gr. bitter chocolate;
• 200 ml cream;
• 1 pinch of salt.

Glaze is used in the preparation of various desserts, for example, sweets, cake, pastries, and it is also used for decoration. It is also worth mentioning the popular dish - fondue. It is important to note that melting this product is not so easy, since there are many pitfalls. Now we will try to reveal all the secrets so that this procedure does not cause any problems for you.

What is the best way to melt chocolate?

Today, on the shelves of stores you can find many different options for this delicacy, for example, porous, black, etc. Each option has its fans, but not every one of them can be drowned.

Consider some of the details of popular sweets in tiles:

You should not save and buy cheap tiles, because you will not be able to achieve a good result. When buying, see the composition, which should contain as few ingredients and additives as possible.

How to melt chocolate in a water bath?

This method is considered the best and highest quality. They need to be used if you need to get icing for decorating and greasing cakes and other desserts, since the consistency is homogeneous and shiny.

It is recommended to get the tile in advance, since the product will cook more slowly, and a sharp temperature drop can spoil the consistency and even taste. If you need to add a liquid ingredient, for example, some kind of extract, then you need to do this in advance.

Ingredients:

• Chocolate.

Cooking method:

1. Take a tile and break it into pieces and it's best if they turn out to be the same size. You can grate it on a grater, which will speed up the heating process. This is necessary to ensure that the product is evenly amenable to heat treatment;
2. Prepare containers of different sizes so that one fits on top of the other. It is important that they are absolutely clean and dry. The thing is that even a few drops of water can spoil the result.
3. Put the crushed tiles in one container, and pour some water into another, put on fire and bring to a boil. Place the containers so that the one containing the chocolate does not touch the water and completely covers the bottom pan. The thing is that if steam gets into the product, it will delaminate and become unusable. Stir the mass with a wooden spatula so that it heats up evenly;
4. When all the pieces are melted, remove the container from the steam bath and you can use the prepared product.
5. To make the surface of the glaze shine after hardening, put a little butter.

There are some tips on how to melt a chocolate bar properly. Firstly, in no case do not close the container with a lid so that condensation does not form, as the consistency will delaminate.

The mixing spoon must be completely dry. Secondly, the maximum allowable heating temperature is 50 degrees.

How to melt chocolate in the microwave?

Another popular option that is suitable if you do not need to use the product as a glaze. In the microwave, the process is greatly simplified.

Ingredients:

• Chocolate.

Cooking method:

1. Break or grate the tile and place the container in the microwave. Power set to 50%;
2. The time depends on the weight of the product used. So, if the weight is 30-50 g, then 1 minute is enough. For a weight of 240 g, set the timer to 3 minutes;
3. For uniformity, uniform heating is important, so if there is no turntable, then you need to rotate the container manually, after equal intervals of time;
4. If everything is done correctly, then the container will remain cold, and the chocolate will become liquid. When the bowl is hot and the product is overheated, it should be immediately transferred to a cold bowl, add a few more pieces and mix thoroughly.

How to melt chocolate in the oven?

Another alternative, which has its own subtleties.

Step-by-step instruction:

How to melt white chocolate?

This option is more difficult to drown than the bitter product, because it has a lower melting threshold. It is best to use a water bath as the temperature can be controlled.

Step-by-step instruction:

The result is a uniform glaze that will have a shine. It can be used to make various decorations for confectionery.

What to do if the chocolate is overheated?

If lumps began to appear, do not be upset, because there are several options for how to fix the situation. Remove the icing from the heat and add a piece of butter or shortening to it. You should start with 1 teaspoon, but as a result, the amount may increase to 1 tbsp. spoons for every 170 g.

You can save the situation with vegetable oil no fragrance, milk or cream. It is important that the chocolate and the liquid have approximately the same temperature.

Now you know all the existing methods of melting chocolate. By following all the above rules and recommendations, you will certainly be able to achieve a good result.

To prepare many recipes melted chocolate required. Liquid chocolate is the perfect solution to make cocktails, fountains, muffins and sweets, a variety of confectionery. Many housewives make a lot of mistakes, so the chocolate burns, curls up, so it has to be thrown away. By choosing the right method, you can quickly and easily prepare the chocolate mass for delicious desserts.

How to choose chocolate

Getting started, you need to learn how to melt the chocolate. Any chocolate bar from the store is not suitable for melting. There are some significant rules that should be considered in the selection of treats.

1. Choose a product that has the inscription - "canteen".
2. At least 55% cocoa in the composition.
3. The minimum amount of additives, fillers: nuts, raisins, fruits.
4. Never use porous chocolate.
5. Do not use discounted chocolate.
6. You can use dessert, but you can’t make icing from it.

Using the tips, you can successfully, which you can pour over dessert or fruit, ice cream, use in creating a fountain.

Kindling rules

The finished product will turn out shiny, very fragrant, and most importantly - thick. If you want it to match the descriptions listed, it's important to follow strict rules:

• constantly stir the mass, you can not move away from the stove;
• never cover with a lid;
• use a silicone, wooden spoon for stirring;
• do not dilute with water, only with cream, butter;
• make sure that the steam from the lower pan does not penetrate into the one in which the chocolate is;
• before kindling, break the tile into small pieces.

The dessert will turn out better if the chocolate is of high quality. When you need a mass for a cake, then add butter, so an attractive shine will be learned from the glaze.

The work will go down the drain if lumps appear or the mass burns. To avoid this embarrassment, be sure to stir the chocolate every twenty seconds. Having covered the container with a lid, condensate will penetrate into the middle, it must not be allowed. Drops that fall into the dessert will spoil it and make it much thinner. As a result, the mass will lose its optimal consistency.

Despite the simple rules, never neglect them. It is important to learn that the melting point of a white product is no more than 45 degrees, black - up to 55 degrees!

Water bath for melting chocolate

The delicacy melts in the bath not too quickly, but very high quality, evenly. This method is recognized as the simplest, most convenient and best. So, how to melt chocolate in a water bath?

The algorithm of the chef's actions:

1. You will need two pans: one is small, the other is medium.
2. Pour water into a medium container, boil and turn off.
3. In a small saucepan, break the chocolate, send it to the second container. Put on the stove, making a minimum fire.
4. Remove the pan from the stove, cool.

After cooling, it can be safely used for culinary products, desserts and pastries. The main condition is not to overheat the chocolate, otherwise it will be bitter. To do everything correctly and without errors, the video instruction will help.

How to melt chocolate in the microwave and slow cooker

In addition to the water bath, there are additional methods of kindling. That is why the culinary specialist can choose the method that is closer and easier to him.

Multicooker owners can easily make a liquid dessert:

1. Pour water into the container or bowl of the kitchen appliance to the minimum mark.
2. Break the tile, place in the steaming tray.
3. Set the mode - "Steaming".
4. Stir until fully cooked.

This device executes all given commands exactly. Your task is to simply stir the dessert.

The second method in the microwave:

1. Break the chocolate product into a container that must be placed in the microwave. You can turn on the "Defrost" mode. For 100 grams of product, two minutes of kindling will be required. Stir the mixture every minute.
2. You can do it a little differently - turn on the normal mode, but open the door every thirty seconds to stir.

There is a little secret associated with the technology of cooking in a microwave oven. The product is rubbed on a grater, then heating will occur evenly, conveniently and quickly. The specificity of such heating is to open the door. In addition to stirring, it is necessary to get the melted pieces, otherwise they will burn. Dishes should be ceramic, glass.

mousse recipe

With melted chocolate, you can cook whatever your heart desires.

Ingredients:

• eggs - 4 pcs.;
• sugar - 1 tbsp. a spoon;
• chocolate - 100 grams.

Mousse preparation technology:

1. Melt the product in the bath, add the right amount of sugar.
2. Remove the resulting mass from the stove, beat with four yolks.
3. Then beat the whites to make a stable and strong foam. Mix with chocolate mixture.
4. Prepare portioned bowls, glasses, spread out the mousse. Then you can send for an hour in the cold.

Serve garnished with fruit, whipped cream and a sprig of mint.

Frappe with banana

Ingredients for a delicious drink:

• ice cream - 220 grams;
• milk - 300 milliliters;
• banana - 1-2 pcs.;
• white chocolate - 30 grams.

Frappe can be prepared as follows:

1. Melt the white chocolate in the microwave or in a water bath.
2. Warm milk, add to melted sweets. Continue to heat and stir until they become one.
3. When the consistency becomes smooth, pour it into a blender, adding chopped banana and ice cream. Whisk all ingredients thoroughly.

Pour the resulting cocktail into glasses, decorate as desired.

Creamy chocolate dressing

To prepare, prepare a list of products:

• cream - 4 tbsp. spoons;
• liquor - 3 tbsp. spoons;
• chocolate - 200 grams.

The algorithm for preparing a delicious dressing that is suitable for any dessert:

1. Melt chocolate in a water bath, add liquor and cream.
2. The resulting mixture is poured into bowls.
3. It is best to serve the dessert warm, adding cookies, fruits and a variety of berries.

Optionally, you can purchase a special device designed for cooking fondue. Its technology provides for the melting of the product from the heat emanating from the candle. It is installed under the bowl containing the product of melting. In the resulting mass, you can dip sweets, fruits, cheese, corn sticks, cookies.

Thus, melting this delicacy is very simple. You can use a microwave, oven or slow cooker. The easiest way is a water bath. The only thing you need to do is to stir constantly.

How to melt chocolate in a water bath so that it does not curl into grains? What needs to be done so that the decor made from it for desserts does not lose its shape at room temperature? These and other subtleties of tempering chocolate will be discussed in this article.

The World Wide Web is full of various workshops for creating very beautiful flowers, spirals and other chocolate decor elements. But in order to create sweet chocolate masterpieces on your own, it’s not enough just to dissolve the chocolate and pour it into a mold. It needs to be tempered.

Tempering (or otherwise crystallizing) chocolate is a simple process of heating and cooling it in order to form stable beta-crystals, which will give the mass a shine, a characteristic crunch and help the decorations from it retain their shape even at room temperature.

In the process of heating and cooling chocolate, cocoa butter plays a key role in its crystallization. Only in it crystals of the form V (beta-crystals) can form, therefore only high-quality dark, milk or white chocolate is suitable for tempering, which does not contain various substitutes for the component under discussion.

In addition to confectionery glaze, in which there is no cocoa butter, it is impossible to temper chocolate with various additives and fillers (nuts, dried fruits, various creams). Often it is not possible to melt porous chocolate either - it becomes grains or clumps.

How to make a water bath for chocolate

Most housewives are well aware of what a water bath is, but few people imagine how to use it in the process of melting chocolate. Because if you simply place a container of chocolate over a container of boiling water, the result will not be a flowing liquid mixture, but an incomprehensible lump of brown color without the gloss and aroma inherent in chocolate.

Melting chocolate in a water bath step by step:

1. Pick up two containers: one for water, and the other, smaller, for chocolate. Pour water into a large container, filling ¼ of the volume, boil and turn off the fire.
2. When the water temperature drops to 50 degrees, put a container of chocolate on it and turn on the minimum fire, which will maintain the temperature of the contents of the larger container at the desired level.
3. To cool the melted chocolate to the right temperature, professionals use marble slabs (boards) and scrapers, and at home an ice bath and a silicone spatula will help. You can control the temperature with a cooking thermometer or pyrometer.

In various sources, you can find different values ​​\u200b\u200bof the melting and cooling temperatures of chocolate during tempering.

But the schemes given on the packaging of products for professional confectioners suggest:

• heating dark chocolate to 45 - 50 degrees, cooling to 27 degrees and again a slight heating to 31 - 32 degrees;
• for milk and white chocolate, these figures will be - 40 - 45, 25 - 26 and 29 - 30 degrees, respectively.

Method of melting with a multicooker

You can also melt chocolate in a multicooker if you can find a container that is not inferior in size to the diameter of the multicooker.

The melting process in this case will take place as follows:

1. Pour water into a clean multicooker bowl to the mark recommended by the manufacturer for steaming, close the device with a lid and wait for the liquid to boil.
2. After that, open the lid, and place a container with chocolate, detailed in small pieces, on top of the bowl. Stirring constantly, melt the chocolate and bring it to the desired temperature.

It is impossible to melt chocolate for tempering under a closed lid, since drops of condensate that can get into the mass will ruin the product irrevocably.

Water bath in the microwave

Modern sweet tooth is not as sensitive to chocolate as the ancient Aztecs, who had this product worth its weight in gold, so many housewives prefer to use the fastest and easiest way to melt it - melting in a microwave oven.

How to melt chocolate in the microwave:

1. The chocolate should be crushed into small pieces and put into a bowl suitable in volume and for use in a microwave oven. It can be ceramic or glassware. It is better to refuse plastic, it can greatly spoil the taste of the product.
2. Put the bowl with chocolate in the oven and turn it on in the "Defrost" mode or at 50% power so that the heating is not strong. The melting time will depend on the weight of the product. For 50 g or less, one minute will be enough, over 50 grams and up to 240, on average, up to three minutes will be required. Every 30 - 35 seconds, the gadget must be stopped, and the chocolate must be stirred.

In the combine bowl

This method is often used by professional chocolatiers in various culinary competitions. Its main advantages: fast tempering and a minimum of dirty dishes.

Tempering chocolate in the combine bowl is as follows:

1. We measure the required amount of chocolate, which we will temper, divide it into three parts. Two of them should be finely chopped, and one should be melted in the microwave (or in another way), heating to 50 degrees.
2. Put two thirds of the detailed chocolate into the combine bowl, pour over melted chocolate and mix for 5 minutes, using the mechanical action of the rotating knives.

The faster the melted chocolate cools, the better the shine and crunch will be. It also guarantees the complete absence of white stains on its surface.

How to melt chocolate with butter

Tempered chocolate is used to create a sweet decor, and melted chocolate icing with butter is useful to cover cakes, pastries and rolls. This product is not difficult to prepare, but in order for the butter and chocolate not to exfoliate, a number of nuances will need to be taken into account.

Butter to chocolate ratio:

• 125 g dark chocolate;
• 50 g butter.

Working process:

1. Break or finely chop the chocolate with a knife and place in a bowl of a suitable size. Take the butter out of the refrigerator in advance so that it has time to warm up to room temperature.
2. Boil water in a saucepan or saucepan. As soon as it begins to actively gurgle, reduce the fire to a minimum, and put a bowl of chocolate chips on top. Stirring occasionally, bring the chocolate to a liquid state.
3. As soon as the cocoa product has completely melted, turn off the stove, but leave the bowl with it over hot water. Pour soft butter over chocolate and stir until smooth.

Chocolate melts well in a water bath, like natural butter, so if there are no sudden changes in temperature, the icing will turn out shiny and smooth.

There may be several reasons for this situation:

• Poor-quality chocolate, expired or one that was not properly stored in the hot season and dried out.
• The chocolate is overheated. If the product has been exposed to a temperature of more than 60 degrees for a long time, then it will definitely curl up and will not melt.

But if, due to inexperience, the hostess overlooked the required temperature, and the chocolate grabbed a crumbling lump, the situation can be corrected. Remove the hot bowl of chocolate from the heat, pour in about a tablespoon of refined vegetable oil and quickly grind everything. This will not significantly affect the taste of the final product, and the chocolate will become liquid and suitable for further culinary use.

The easiest and fastest way to decorate homemade cakes is to pour them with delicious chocolate icing. Compared to the preparation of creams and other confectionery coatings, this option will probably take the least time, and it will look and taste seductive and fragrant. However, even this simple process requires a competent approach, otherwise the culinary masterpiece may be spoiled. There are not so many proven ways to melt chocolate. Each hostess chooses the one that is simpler and more pleasant for her personally and will bring maximum pleasure to the guests.

The taste of chocolate goes well with the vast majority of ingredients used in the production of desserts:

• nuts;
• ice cream;
• fruits and berries, including dried ones;
• coconut flakes,
• marmalade;
• different types of creams;
• condensed milk, etc.

With such a variety of options, calling on your design skills, you will certainly create an inimitable chocolate miracle even from an ordinary gingerbread.

What kind of chocolate is better to take?

The easiest way to prepare the glaze is to bring the finished chocolate bar to a liquid state. The main thing here is the correct choice of source material. Indeed, often in stores under the guise of chocolate, sweet bars are sold with a minimum cocoa content, but with the presence of chemical and other additives. When melting such a product, even fully observing the technology, you can get the most unexpected results, not to mention the harm to health.

To avoid unpleasant surprises, you need to choose high-quality milk or dark chocolate with a high content of cocoa powder and cocoa butter. In such cases, these ingredients appear in the first lines in the composition of the product.

It is necessary to avoid pastry bars saturated with trans fats and sugar. In addition, even from high-quality chocolates, it is better not to take for melting those that contain nuts, raisins and other flavors - except perhaps as an experiment.

It should be borne in mind that milk chocolate, when melted, will give the most plastic and obedient glaze. The dark chocolate mass will harden extremely quickly and give a very dense surface. It is also convenient for molding decorative elements.

If this option does not suit you, add a couple of tablespoons of milk or cream to the chocolate when melting. A small piece of butter will also add softness and shine and prevent the icing from burning, especially if you grease the bottom of the cooking dish with it.

How to melt chocolate: basic methods

in the microwave

With the current mass availability of such an important achievement of technological progress as a microwave oven, the question of how to melt chocolate at home is solved in no time. Here you do not need to stand at the stove, not taking your eyes off the boiling mass, when every second can be decisive.

It is enough to break the tile, put the pieces in a glass or ceramic bowl and put in for one minute in full power mode. After that, mix well and return back for another half a minute. You need to repeat this cycle three times to get a homogeneous mass.

There is an even easier way: melt the chocolate slices for two minutes in the defrost mode. If after that there are small pieces in the mass, mix and turn on for another minute in the same mode.

The mass from the microwave acquires a special consistency, ideal for the formation of chocolate decor of various shapes - flowers, leaves, letters, etc.

On the stove

The stove is always at hand, so any home pastry chef should know how to properly melt chocolate on it. The main risk here is burning. To minimize it, it is better to take a pan with a double bottom. Add a spoonful of butter or heavy cream to the broken chocolate and, stirring, bring to a boil.

The main thing is to immediately remove from the heat, without letting the mass really boil, otherwise a homogeneous consistency will not work.

On a water bath

Unlike melting on the stovetop, this method will keep the icing from burning, but it will still require the utmost attention. A bowl with chocolate pieces and 20 g of butter is placed in a deeper container of boiling water.

Throughout the entire melting time, the mass must be stirred, and as soon as it has become homogeneous, remove from heat and use for its intended purpose.

How to make liquid chocolate icing?

On milk

Milk-based chocolate icing is considered the most delicate in taste. To prepare it, you will need, per one bar of chocolate: a quarter of a glass of milk, a tablespoon of sugar and a little butter to rub the bottom of the dish.

Pour milk into this bowl, add granulated sugar and gradually heat on a not too hot stove for 3-4 minutes until the sugar grains are completely dissolved. When this happens, remove the saucepan from the stove and stir in the chocolate melted in the microwave or water bath.

It remains to cool the resulting mass and apply as directed.

With sour cream

Glaze with the addition of sour cream is very plastic, creamy, with a barely perceptible sourness. The fatter the sour cream, the richer the taste, aroma and texture of the finished product.

Take 100 g of 20% sour cream, 100 g of dark chocolate, 2 tablespoons of powdered sugar and 35 g of cow's butter.

Chop up the tiles into small pieces. Put the cream and powder in a container, bring to a boil and remove from the stove. Now you need to pour the chopped chocolate, wait for it to dissolve for three minutes, add the butter and mix well again. Then cool and apply evenly on the surface of the confectionery.

Creamy- chocolate glaze respected by many culinary masters for allowing the formation of spectacular streaks on the surface of the dessert. It is prepared from 80 g of dark chocolate pieces, 40 g of heavy cream and the same amount of butter from them. All this must be melted in a water bath, stirring, until completely homogeneous.

Impeccable chocolate icing looks very impressive even without additional decor: smooth, shiny, silky, eye-catching. It gives the surface of the cake and other pastries a perfect smoothness. It will be possible to achieve such a consistency if a number of conditions are met.

1. Cream and butter must be added if your goal is a glossy glaze.
2. In the process of cooking, the icing should not be covered with a lid: drops of condensate falling from the lid will break the chocolate idyll.
3. Do not overheat the chocolate, otherwise the icing from it will be dull, dry, loose or lumpy. When melting a tile, it is better to remove the mass from the fire a little earlier than later, even if there are small unmelted pieces in it - they will quickly dissolve with further stirring.
4. High-quality white chocolate can also be melted and used for glazing purposes. But it should be remembered that it is more capricious than usual, so in this case it is better to refuse the stove and use a water bath. It must be remembered that white chocolate icing hardens very quickly and forms a fragile surface, but an important advantage of this product is its mild taste and the ability to be painted in any color.
5. If you add pre-soaked gelatin (10 g per 100 g of mass) to freshly brewed, still warm glaze and mix well, you will get an incomparably shining, mirror coating. Ideally, it should be applied to a frozen surface.

Conclusion

Chocolate icing is one of the basic means of decorating confectionery. Brewed flawlessly, it tastes and looks great even on its own. Knowing how to melt chocolate, you already have the necessary minimum skills to make it.

Mother of two children. I have been running a household for more than 7 years - this is my main job. I like to experiment, I constantly try various means, methods, techniques that can make our life easier, more modern, richer. I love my family.