Cakes, rolls and cakes often decorate with a glossy chocolate cover. Prepare it in house conditions won't make big work and it can do even to the beginning confectioners. There are several recipes of production of a chocolate cover, it is easy to choose from them the fact that to taste to you.
It is required to you
- Basic recipe of a chocolate cover
- — chocolate;
- — cream;
- — desi;
- — fragrances;
- — salt, burning pepper.
- White or color chocolate cover
- — white chocolate;
- — cream;
- — dye.
- Glaze on the basis of bitter chocolate
- — bitter chocolate;
- — icing sugar or sugar syrup;
- — cream.
- Chocolate cover on proteins
- — 2 egg whites;
- — 2 tablespoons of a sugar syrup;
- — 1/3 glasses of a natural cocoa;
- — salt pinch.
- Chocolate cover on sour cream
- — 1 cup of chocolate shavings;
- — ½ glasses of sour cream from 35% fat;
- — 2 glasses of icing sugar.
Instruction
1. The basic recipe chocolate глазуриДля preparations of a classical chocolate cover will be necessary for you two parts of chocolate on one part of dense cream. Chocolate has to contain from 50 to 70% of a cacao beans, and cream should be taken 35% of fat content. If cream less fat, add a natural desi to them. Fat adds to glaze gloss and helps to keep aromas. On 1 cup of cream of 20% of fat content take two spoons of oil. You shouldn't use cream 10% fat for glaze preparation.
2. In a small saucepan heat cream. Lower fire to an average and kindle oil in cream. Grate chocolate and shift in a mixer bowl. Begin to pour in warm oil and creamy mix, accurately stirring slowly. Chocolate has to melt completely. Slightly cool chocolate mix and shake up it the mixer or a nimbus. So at you the homogeneous, oxygenated mass which will come out smooth, mirror glaze will turn out.
3. Some confectioners prefer to kindle chocolate on a water bath. For this purpose the container with chocolate shaving is put in wider container with boiled water and heated on slow fire, constantly stirring slowly. Gradually add butter and the warmed-up cream to the kindled chocolate. If to pour in cold cream in hot chocolate, then the structure of glaze to change for the worse, at you the smoothness wishing to achieve and uniformity won't turn out any more.
4. For aromatization of glaze it is possible to use vanilla essence, a ground cinnamon, ginger, cardamom, alcohol — rum, cognac, liqueur. Spice should be added to hot mix, it is possible to pour in alcoholic drinks also in cooled. That glaze smelled sweet as a citrus, replace a part of cream with several spoons of fresh juice of a lemon or orange. It is possible to modify taste of glaze a salt pinch, also some confectioners put in glaze of a little burning paprika.
5. It is better to glaze cakes before giving shortly. Natural chocolate glaze if to put the product decorated with it in the fridge with the wrong temperature condition, can become covered by a whitish scurf. The surplus of moisture also harms glaze therefore it is necessary to store glazed cake in dry and slightly cool place. Before covering cake with glaze, it is necessary to cool, shake it from a surface all crumbs and to place a product on a dish or a special support, previously having wrapped up their edges in baking paper. Silicone flat wide glaze is applied at first on cake sides, a thin layer with spatula, then decorate top and again return to sides. Final strokes do by means of the long and thin confectionery pallet. To them level a cake surface, and then, pressing to sides, "smooth" glaze around the product.
6. The white or color chocolate glazurtekhnologiya of preparation of glaze on the basis of white chocolate differs from classical glaze a little. White chocolate more softly and initially already contains more fat therefore add only a little cream to it. On one cup of grated white chocolate take 2 tablespoons of cream of 20% of fat content. Chocolate, stirring slowly, heat on a water bath, then a thin stream add warm cream. Mix is slightly cooled and shaken up the mixer. Advantage of a white chocolate cover is that you can give by means of food colors to it any shade of color necessary to you. If you add liquid dye to glaze, then it drip in the cooled-down weight before beating. Powder dye is dissolved at first in warm cream and already tinted connect them to chocolate. By the way, to receive ideally white glaze, it is worth tinting yellowish chocolate and creamy weight a small amount of blue dye.
7. Glaze on the basis of bitter of a shokoladachtoba to receive smart glossy glaze on the basis of bitter chocolate, it is also worth correcting slightly the recipe, having added icing sugar or sweet syrup to weight. On one part of bitter chocolate it is necessary to take one part of heavy cream and the one tenth part of syrup or ½ parts of powder. Crush chocolate, heat cream on a water bath, add syrup or icing sugar and well mix, put chocolate shaving and heat until it melts. Slightly cool and shake up mix the mixer or by means of a nimbus. Bitter chocolate glaze will be less fat therefore don't wait from it for special luster.
8. A chocolate cover on belkakhshokoladny glaze on the basis of proteins and cocoa powder call fast though the technology of its preparation demands certain confectionery skills. Place the egg whites which are previously brought to room temperature in a bowl and put on a water bath. Begin to shake up them the mixer at a small speed, gradually adding syrup. When whites are beaten to rigid peaks, stop heating and remove a pan with a weight from a water bath. Sift cocoa powder through a fine sieve and a thin stream pour into glaze, constantly stirring it the flat and wide confectionery pallet.
9. A chocolate cover on сметанеВ lack of cream it is possible to prepare a chocolate cover on sour cream. Kindle chocolate on a water bath. Mix sour cream with salt, you can add to it fragrances. Slightly shaking up sour cream a nimbus, pour into it the icing sugar sifted through a small sieve. When mix becomes uniform, add the kindled chocolate.