The chocolate cover most often is made of cocoa. However to cook it from chocolate much more simply, thus that really "chocolate" glaze turns out much more tasty, nasyshchenny and is more pliable on consistence. Besides, its preparation requires only two ingredients.
It is required to you
- - 100 g of clean dark (dark) chocolate;
- - 3 tablespoons of milk.
Instruction
1. Prepare ingredients. Pay attention that chocolate surely has to be clean, that is without additives, such as nuts, raisin, different layers and jams. It is also best of all to use bitter chocolate with the greatest percent of content of cocoa – it will be more qualitative and more tasty. You shouldn't replace bitter chocolate dairy as the taste will "be washed away" by the added milk. Milk can be taken any, however the it is fatter, the taste of your glaze will turn out nasyshchenny.
2. Break chocolate on average pieces (it is possible on divisions of a chocolate bar, but it isn't obligatory) and place in heat-resistant ware. For this purpose it is possible to use both usual metal bowls, and special buckets for glaze preparation. They are sold, as a rule, in specialized shops with ware.
3. Add three tablespoons of milk. Milk is added not so much for taste how many for consistence. If just to kindle chocolate, it will get denser and stiffen very quickly – so that you won't manage to decorate pastries. The chocolate cover with addition of milk is ideal for those who prefer milk chocolate to bitter.
4. Prepare a water bath. For this purpose take a pan, gather in it water, put on a plate and bring to the boil. From above on a pan put ware in which you prepare glaze so that it didn't fall to water and components were steamed.
5. Stir slowly glaze until chocolate completely doesn't thaw, having turned into homogeneous dense mass. You watch that there were no lumps.
6. Remove ready glaze from a bath and, without giving it will cool down and to thicken, water pastries. For equal distribution of glaze on a product it is possible to use a usual spoon, however it is better to get a silicone brush. It is necessary to cover a product quickly until glaze in ware stiffened.
7. Wait until glaze completely stiffens on your product. If you don't hurry anywhere and you don't wait for guests any minute, then it is possible to leave pastries in any cool place. If just about it is necessary to serve your dish on a table, put the decorated pastries in the fridge for several minutes that glaze grabbed as soon as possible.
8. If you cook dried fruits or noisettes, then it is better to add less milk. Then your chocolate glaze will be more dense and saturated. If you, on the contrary, want to make light glaze (for example, for cookies), then add more milk.