How to melt chocolate in a water bath. How to melt chocolate at home: rules, recommendations, nuances How to make melted chocolate

To prepare many confectionery dishes, from desserts to cakes and pies, melted chocolate is required. These include glazes, shapes for decoration, and additions to the dough, which makes ordinary sweets ideal. Making chocolate melts is super easy and makes a big difference in your holiday confectionery dish. This process has a number of nuances. For example, it would be more correct to use water bath. We'll find out why later.

How to choose chocolate to melt

You can buy any chocolate for melting and subsequent decoration of dishes, but there are rules for selection. Some types are not suitable for a particular case at all. Chocolate bars with the following features are preferred.

• Chocolate "Dining"
• No additives: nuts, raisins, jam.
• Sufficient amount of cocoa, from 55%.
• Porous chocolate is excluded for melting.
• Dessert chocolate is not suitable for icings.
• Low quality tiles are also unsuitable.

So the choice of chocolate also depends on the type of dessert: pour over ice cream or prepare strawberries in glaze. The shape can be any, not just tiled.

How to melt correctly

In order not to spoil the dessert and chocolate, you need to melt it correctly. In liquid form, the mass should be quite thick, shiny and tasty-smelling. The principles for making hot melted chocolate are as follows.

• How to make a water bath? Place a small saucepan in a larger one filled with water to the bottom of the inner container and heat to a boil.
• Break the tiles into small pieces and place them in a smaller container.
• When melting, do not be distracted from the container, stirring all the time, every 40 seconds.
• You should not cover it with a lid, as condensation will get into the mass, which should not be allowed. It will lose thickness and taste.
• Add cream or butter, not water.
• It is necessary to prevent steam from entering from the lower pan.
• It is better to take a spoon made of wood or silicone.
• The melting temperature for dark chocolate is 55 degrees C, and for white chocolate - 45. The heat should be extremely low.

The higher the grade of chocolate, the better the dessert will be. To add shine to the cake coating, add butter. The biggest disappointment will arise if the chocolate mass burns. When melting in a water bath, melting occurs slowly, but uniformity and quality are guaranteed. This is a popular way to make tile liquid.

How to make a water bath

A water bath at home is easy to do. To melt chocolate on it, you need two saucepans (or sauté pans). One container must be larger than the other so that the first one fits into it. The most suitable container in which chocolate melts well is enameled. The small saucepan should not touch the bottom of the large one.

The following steps explain how to make a water bath.

• Pour water into a larger saucepan and bring to a boil.
• Place a smaller container with finely broken chocolate in a saucepan with boiling water. Set the fire to low.
• Stir the chocolate as it melts. If necessary, add additives - heavy cream or butter.
• Turn off the fire and let it cool to about 36 degrees C.

Now the prepared mass can be used in a brownie pie, for a cake or for frosting fruits. Now we know how to melt chocolate in a water bath.

Recommendations for the melting process- do not overheat the mass, as bitterness may appear in it, and after hardening it will be excessively hard, avoid getting steam or droplets of water into the molten mass.

Using a slow cooker to melt chocolate

Exist various ways melting, for example using electronic kitchen appliances. How to melt chocolate in a water bath in a slow cooker? Those who have this unit can easily melt the mass in it. More precisely, here the mass melts in a steam bath. But so much the better for chocolate, which will retain its properties from overheating.

We take the following steps.

• Break the tile into pieces.
• Pour water into the bowl to the minimum level.
• Place the pieces in the steamer tray.
• On the remote control we set: “steaming”.
• Stir occasionally until melted.

The multicooker does everything automatically according to the program; you just need to monitor the process.

How to melt chocolate in the microwave

The microwave can also be used instead of a water bath to melt chocolate. You will need a glass container that will not heat up very quickly. If the glass bowl gets too hot after a few minutes in the microwave, it could be bad for the chocolate. Therefore, you need to transfer the chocolate mass to another cold bowl and add a few pieces of unmelted chocolate. Mix everything thoroughly.

It is very good when the microwave supports the set temperature function. When melting chocolate, it is better to choose a low temperature so that the mass does not burn. You should periodically remove the container from the oven and stir the mixture. If the microwave does not have a turntable, then you should turn the bowl of chocolate yourself from time to time.

It is quite difficult to say how long it will take to melt chocolate in the microwave. This depends on the amount of cocoa butter in the chocolate, the volume of the chocolate mass and the power of the microwave oven. It takes approximately 3 minutes to make 240 g of chocolate, and in 4 minutes you can melt almost a whole kg. The correct thing to do is remove the chocolate every 30 seconds and mix well. This way you won't miss the right moment. The chocolate mass should be smooth and shiny, and the chocolate pieces should be completely dissolved.

1. Chocolate chips or pieces are placed in an appropriate container and placed in the microwave. Heating is carried out at a power of 800-1000 W, monitoring the process every 15 s. or more often, so as not to overheat.
2. Take out the chocolate when almost all the chips are melted.
3. “Add” the contents until smooth.
4. Now add cold tempered chocolate and cool to operating temperature.

In the combine bowl

The method is used at competitions when time is short, but it can also be used at home.

1. Place 2/3 of the total volume of crushed or monetized chocolate into the combine bowl.
2. The remaining 1/3 is heated to 50 ºС and poured into cold chocolate.
3. In this case, you should quickly mix the entire mass, which has a beneficial effect on its quality and gives the desired shine.

Method 1/3+2/3

The method is similar to the combine method, only the process is performed manually.

1. 2/30 of the total mass of chocolate is subject to melting.
2. Then add the remaining 1/3 of the chocolate in bars or coins with constant stirring.
3. If the chocolate is not melting well (a common occurrence with this tempering method), use an immersion blender and beat the chocolate until completely melted.

The resulting chocolate will be thicker than when tempered on marble and will not be suitable for making sweets or thin-walled products. But it is ideal for creating sculptures or decoration.

Methods regarding how to properly melt chocolate in a water bath will be useful for preparing a wide variety of desserts, simple and complex. The mass will not overheat, which will have a positive effect on its taste. It is not necessary to use chocolate for frosting cakes and making decorations. It will be very tasty just to drink it or dip pieces of fruit. It is also possible to melt the mass using an oven or microwave. Everyone uses their own method, which they like best.

Chocolate - not only tasty treat for children and adults, but also an important ingredient in many sweet dishes. It can be used as a filling for baked goods, added to drinks, made into icing and much more. Alas, housewives are often faced with a small but quite serious problem: how to melt chocolate in the comfort of their own home so that it does not lose its taste, and the dishes do not end up in the trash after a culinary experiment? There are ways, and not even just one.

Melting a chocolate bar: tricks and nuances

To make the simplest chocolate filling for donuts, you don't need much skill. In general, in this case, only one quality is required from a sweet product: liquid form. Frosting for a cake or fondue is a completely different matter. For such purposes, you need a tender, homogeneous mass that does not have lumps or burnt candied pieces. This means you need to know how to melt chocolate correctly... and what to do if a mistake was made during cooking. Here are just a few tricks that will help you avoid unnecessary hassle:

Prepare everything before melting necessary ingredients and dishes: you will not have time to look for the missing product.
Before heating, chip or cut the tiles. The smaller the pieces, the faster the chocolate mass will melt and the more uniform it will be.
Never pour water into chocolate. In order to make it liquid, add a piece of butter or half a teaspoon of heavy cream to the mixture that has already melted but has not had time to cool.
In this case, two conditions must be carefully observed. First, be careful not to allow the mixture to boil: melted butter does not set on its own and does not allow the glaze to set. Secondly, the mass must be hot, not warm, otherwise the fat will instantly curl into lumps and your tender workpiece will lose its presentation.
Even melted chocolate may stick to the walls of the dish or thicken unevenly. To avoid this, remember to stir it from time to time - even after removing it from the heat.

Choosing a chocolate bar to melt

Properly selected “raw materials” are an important part of a successful culinary experiment. Not just any chocolate can be used to make a confectionery masterpiece. So, if we bake cupcakes or a pie with a sweet filling, then it’s quite possible to stop at any product containing cocoa beans. But to make a crispy crust, you will have to choose something of better quality.

There are some rules that will help you choose a suitable blank for melted chocolate:

Read the label carefully. The more cocoa butter in the confectionery product, the more delicate the structure of the hot mass will be.
The couverture variety is ideal for creating a glossy finish. True, its price is several times higher than the average. But the crispy, silky-to-touch surface that forms when it hardens pays for any costs.
Different purposes require different blanks. So, for inscriptions on the cake it is better to choose confectionery chocolate, which when melted becomes viscous and viscous. But it’s much more suitable for icing dessert variety: when heated, it turns into a liquid mixture and hardens with a smooth surface, without waves or streaks.
Porous varieties, even of the highest quality, are absolutely not suitable for melting.
The best option, regardless of the variety, is dark or milk chocolate without filling. Nuts or raisins are good on their own, but when heated they are more trouble than they are worth.
And, of course, you should not take too cheap products. For the most part, they have a very low content of cocoa beans, and their taste leaves much to be desired.

Steam melting

Of all the methods for melting chocolate at home, using steam is the most convenient and reliable, since it gives the optimal temperature: 60 - 80⁰C. You will need:

metal (but not aluminum!) or glassware– for example, a bowl or small saucepan;
deep saucepan of the same or slightly smaller diameter;
spatula or spoon with a long handle.
Boil a small amount of water in a saucepan and place a bowl with pre-crushed tiles on it so that there are no gaps between the walls of the two vessels. The main condition is that the confectionery product melts exclusively with steam, without water touching the walls of the dish.

Do not forget that to achieve a delicate consistency, the mass must be constantly stirred. In general, the process takes 3–4 minutes.

Important! Do not cover the dish with a lid to prevent steam from reaching the chocolate. If this happens, it will acquire a grainy consistency and will not harden to the desired state.

Water bath

This method is not as profitable as the previous one, but it is simpler. It also requires two heat-resistant containers: one slightly wider than the other. Pour some water into the pan and, when it boils, lower the smaller container of chocolate into it. You need to carefully monitor the melting of the sweetness, continuously stirring it with a spatula: due to the high temperature, the sticky mass can easily stick to the walls.

How to melt chocolate in the sun

Summer is the time for sweet berry desserts, many of which require a sticky, gooey coating of cocoa beans. You can make it by melting a pastry bar in the sun.

The trick is that the normal melting temperature of high-quality chocolate starts from 35–40⁰С. Therefore, room temperature on a hot day is enough to avoid wasting effort on exercises with a gas stove.

Grind the product and place it on the windowsill or balcony. After only 30–40 minutes you will get a thick chocolate mass.

Is it possible to melt chocolate in the microwave?

There is no clear answer to this question. On the one hand, the structure of chocolate is such that microwaves heat it in the same way as other foods. On the other hand, it is almost impossible to prepare high-quality soft glaze in this way.

It takes about 2 minutes for the microwave to melt the chocolate bar. During this time, the thick paste will have time not only to melt, but also to curl into lumps. So this method can only be used if you need chocolate exclusively for filling. If you want it to be soft and homogeneous, you will have to set the timer for 30 seconds, take out the dishes, stir the sweet mass and put it back in the microwave. You will have to repeat these steps 4-5 times. This is quite troublesome, but doable - especially if you do not have the opportunity to use steam or a water bath.

Be careful, especially if you are preparing the glaze. Incorrectly melted chocolate cannot be frozen and melted again. If you make a mistake, the sweet mass will remain, perhaps put into a less whimsical dish or eaten with a sandwich.

In contact with

For preparing and decorating various confectionery Melted chocolate is often used. To ensure that the chocolate mass is lump-free, homogeneous and tender, you need to know a few secrets.

Choosing the right chocolate

The tiles should not be too cheap; it is better to choose a quality product with a high cocoa butter content. Chocolate should not contain artificial ingredients, colors or flavors; the main components are cocoa beans (cocoa powder), sugar, cocoa butter, and milk powder.

Porous and chocolate with various additives(nuts, raisins, fruit fillings).

It would be good if the wrapper indicated that it was a confectionery (culinary) or table product.

For inscriptions on pastries or cakes, it is better to use dessert chocolate, because... in its liquid state it is thick, so it is most suitable for this purpose, but it is not suitable for glaze.

An excellent option for glaze would be couverture: it melts perfectly even at high temperatures, and after hardening it turns into a crispy crust. The only negative is that this type of chocolate is quite expensive. Couverture can be purchased at pastry shops or specialty bakeries.

Basic rules for melting chocolate

First you need to crumble the tile into small pieces or grind it on a grater. The main thing to remember is not to overheat the chocolate, because it will become viscous and lumps will appear in it. The ideal melting temperature for dark chocolate is 50 degrees, for milk and white chocolate – 45. To prevent the glaze from being lumpy and burning, it must be stirred constantly.

Never allow water, steam or condensation to enter the product: this will spoil its taste. All utensils used to prepare melted chocolate must be dry. Instead of a wooden, plastic or silicone spoon, which can absorb moisture, it is better to use a metal one.

It is not at all necessary to melt the chocolate completely; the remaining solid pieces will quickly melt on their own.

To obtain a liquid dark chocolate glaze, add a little warm water to the melted mass (one tablespoon per 50 grams). Instead of water, you can add cream or melted butter to thin it.

Melting methods

In a water bath . Place the crushed tiles in a metal bowl (microwave-safe glass will also work), making sure it is dry. Boil some water in a saucepan; there should be just enough water so that even when boiling it does not touch the bowl of chocolate placed on top. The chocolate should be melted by the steam. It is better to take a bowl that is larger than the pan so that steam does not get into the gaps between the walls, otherwise the glaze will turn out too thin and will not harden well. Don’t forget to stir the treat; there is no need to cover it with a lid.

In the microwave or oven . Place the chocolate pieces in a bowl or saucepan and leave in a hot oven on the highest “shelf” for a couple of minutes. Temperature inside oven should be about 60 degrees.

If you decide to melt chocolate in the microwave, you need to select the “defrost” mode or set the oven to minimum power for 2-3 minutes. This is not the most convenient way, because... Every half a minute you will need to open the door and stir the mixture, or put the microwave in the microwave for several intervals of 30 seconds, stirring the glaze in between.

On the stove . Place a thick-bottomed saucepan over low heat and pour the chopped chocolate into it. You can add a little heavy cream or butter. You need to stir the delicacy even after you remove it from the stove so that the remaining pieces melt due to the heat from the bottom and walls of the pan.
Remember that chocolate to which cream or butter has been added hardens very quickly, so it should be used as quickly as possible.

In the sun . On a hot day in summer, when the temperature in the sun can rise to 45 degrees, the bowl of chocolate can be left on the window or balcony for 30 minutes. As a result, your glaze will be thick. If you need liquid chocolate, it is better to use another method.

How to melt chocolate for fondue

Fondue is liquid chocolate into which pieces of fruit, marshmallows, cookies, biscuits or berries are dipped. To prepare this dessert, bitter, milk, and white chocolate are suitable. After adding milk and a little liqueur, you need to melt the chocolate in a water bath. For 200 g of dark chocolate, 1 tablespoon of liqueur and half a glass of milk. For dairy and white chocolate there should be less liquid. Pour the prepared mixture into a ceramic bowl and place a candle under it to prevent the fondue from thickening.

You can prepare skewers or toothpicks in advance for pricking berries and pieces of fruit.

Tricks

If you overheat the chocolate mixture, resulting in it melting unevenly or in clumps, there is no need to throw it away; it can be used to make brownies or cake.

Never use plastic containers for melting: this will ruin the taste of the chocolate mass.

The chocolate should be at room temperature before melting; if you stored the bar in the refrigerator, you need to take it out in advance, because... A sudden change in temperature can negatively affect the consistency of the product.

You need to be very careful when melting white chocolate because it melts at a lower temperature than dark or milk chocolate and overheats more easily. The most suitable method is melting in a water bath.

White chocolate that has overheated and become grainy can be saved by adding a little melted butter, milk or cream (one tablespoon per 160 grams of chocolate). Sunflower oil fragrance-free is also suitable for this purpose. Both the milk and butter should be at the same temperature as the chocolate. In this case, the mass will be unsuitable for coating desserts and cannot be used for decoration in complex ways. But reconstituted white chocolate can be used as an ingredient for sauce, glaze, dough or for topping.

If you want to add juice or food coloring to your white chocolate, it's best to do so early in the melting process. Thanks to this, the temperature of the liquid and the chocolate mass will be the same and it will be possible to avoid the chocolate from setting.

When I was little, of course, I didn’t know how to melt chocolate so that it was liquid, smooth, glossy, homogeneous and... edible. Therefore, it’s not difficult to guess how my experiment in making homemade Snickers bars ended. In general, I didn’t even know the recipe. And I ate the famous candy bar only twice (the dashing nineties, yeah). But I firmly decided that I would absolutely, completely and completely need that same advertising “thick, thick layer of chocolate.” (Or is this from a Mars advertisement?) And I decided to melt the tiles that my mother had hidden on the top shelf of the pantry. Of course, I knew about the hiding place. Therefore, she took advantage of this very knowledge and “ruined” him. To melt the chocolate bar, I didn’t take a bowl, a saucepan, or even a saucepan. And a large iron mug with cracked enamel. Of course, I put it on the fire. And she threw the chocolate bar, breaking it in half. And after a couple of minutes it turned not into a liquid mass, as I had imagined, but into a mushy something. Smelling burnt and unappetizing to look at. After such experiments, I didn’t see sweets for a long time. But my mother clearly explained how to melt chocolate correctly. Now I don’t mind telling you too.

Basic rules for melting chocolate

1. Chocolate does not tolerate high temperatures. This is the first and basic rule. To get the right glaze or ganache in consistency and taste, melt the chocolate at a temperature of 40 degrees (milk and white) to 55 (black, high cocoa content). Remember: the more sugar, the lower the temperature needed to melt. Otherwise, the treat will burn.
2. It is not advisable to turn a porous chocolate bar into a fluid state. Due to the heterogeneous structure, the tile will heat unevenly. Some will still be hard, and some will already begin to burn. Therefore, it will be difficult to achieve the desired chocolate consistency.
3. Tiles with fillers are also not suitable. It is better to eat chocolate with raisins, nuts, pralines or dragees with tea. And for melting, choose clean. Then the chocolate mass will turn out liquid, shiny and beautiful.
4. To make chocolate liquid, do not add water. It will make the glaze less sticky and tender. Need a flowing chocolate mass? Add heavy cream or softened butter or milk. It is not recommended to cover the container with melting chocolate with a lid. Condensation will form and drip down.
5. Chocolate should not be left unattended. Stir it constantly. Gently but intensely. Otherwise, the consistency of the mass will turn out grainy.
6. And finally - a nice bonus. Chocolate has the ability to retain heat. Therefore, there is no need to wait, dancing by the stove, until everything melts down to the last piece. Small solid particles will melt on their own. But don't forget about rule number 5. Stir, stir and stir again. Even when you take it off the stove or out of the microwave.
7. Do not add cold cream or butter to the warm chocolate slurry. The mass will curl up and form grains. WITH general rules We seem to have sorted it out, now let's move on to the specifics. That is, methods for melting chocolates.

How to melt chocolate in a water bath so that it is liquid and shiny

1. Select dishes for the water bath. You will need a larger saucepan for water. And a smaller container for chocolate. The only thing is that the smaller vessel should not fall into the larger one. It should cling to the sides and not reach the bottom. Place a glass of water in a saucepan. Boil it. Reduce heat to low.
2. Break the tile into cubes. Or chop coarsely with a knife. Place in a smaller container.
3. Place the bowl of chocolate over a pan of water. The liquid should not boil intensely.
4. Want to make frosting or ganache? Add cream, milk or butter. Do you want your melted chocolate to become hard after it hardens? There is no need to add anything.
5. Bring to a fluid consistency, stirring with a wooden or silicone spatula.

How to melt a chocolate bar in the microwave

This method is faster. However, the likelihood of spoiling the sweetness is also greater. But if you follow the recommendations, you will get a shiny, tasty and flowing chocolate mass.

1. The container for melting chocolate in the microwave must be suitable. No metal or shiny rim. Break the tile. Place in a bowl.
2. Turn on the device at maximum power. After a minute, open the microwave oven and stir.
3. Turn the microwave back on for half a minute. Repeat the procedure until you achieve the desired consistency.

Can you melt chocolate on the stove?

It's definitely possible. And it is necessary. Of course, if you know and apply these tricks. No thin-bottomed bowls or high heat. In general, read below.

1. Take a container with a double (!!!) bottom. Place the tiles broken into small pieces into it.
2. Place on the lowest heat possible.
3. If necessary, add a little softened warm butter or warmed cream.
4. All that remains is to stir and wait until the chocolate becomes almost liquid. With this method, it is important to remove the bowl before the chocolate mass is completely melted. Small grains will melt from the heat liquid chocolate. But don't forget to stir when you remove from the stove.

Now you can go and melt your first chocolate bar!

The easiest and fastest way to decorate homemade cakes– pour it with delicious chocolate glaze. Compared to preparing creams and other confectionery coatings, this option will probably take the least amount of time, and will look and taste tempting and aromatic. However, even this simple process requires a competent approach, otherwise cooking masterpiece may be damaged. There are not many proven ways to melt chocolate. Each housewife chooses the one that is simpler and more pleasant for her personally and will bring maximum pleasure to her 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;
• coconut flakes,
• marmalade;
• different types of creams;
• condensed milk, etc.

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

Which chocolate is better?

The easiest way to prepare glaze is to bring the finished chocolate bar to a liquid state. The main thing here is the correct choice of source material. After all, stores often sell sweet bars with minimal cocoa content, but with the presence of chemical and other additives, under the guise of chocolate. When melting such a product, even if you fully comply with the technology, you can get the most unexpected results, not to mention 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 of the product composition.

It is necessary to avoid confectionery 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 flavoring additives - unless as an experiment.

It is necessary to take into account that milk chocolate, when melted, will give the most flexible and manageable glaze. The dark chocolate mixture will harden extremely quickly and give a very dense surface. This 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 glaze from burning, especially if you grease the bottom of the cooking vessel with it.

How to melt chocolate: basic methods

In the microwave

With the current massive presence of such an important achievement of technical progress as a microwave oven, the question of how to melt chocolate at home is resolved in no time. Here you don’t need to stand at the stove without taking your eyes off the boiling mass, when every second can be decisive.

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

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

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

On the stove

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

The main thing is to immediately remove from the heat, without allowing the mass to truly boil, otherwise you won’t get a homogeneous consistency.

In a water bath

Unlike melting on the stove, this method will protect the glaze from burning, but it will still require the utmost attention. Place a bowl of chocolate pieces and 20 g of butter in a deeper container with boiling water.

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

How to make liquid chocolate glaze?

With milk

Milk-based chocolate glaze 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 dissolve completely. When this happens, remove the saucepan from the stove and stir in the chocolate melted in the microwave or water bath.

All that remains is to cool the resulting mass and use it for its intended purpose.

With sour cream

The glaze with the addition of sour cream is very plastic, creamy, with a barely noticeable sourness. The fattier the sour cream, the richer taste, aroma and texture of the finished product.

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

We will chop the tiles into small pieces in advance. Place the cream and powder in a container, bring to a boil and remove from the stove. Now you need to pour in the chopped chocolate, wait for it to dissolve for three minutes, add the butter and mix well again. Then cool and apply in an even layer to the surface of the confectionery product.

Creamy chocolate glaze Respected by many culinary masters for the fact that it allows you to achieve the formation of spectacular drips 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 needs to be melted in a water bath, stirring, until completely homogeneous.

Impeccable chocolate glaze looks very impressive even without additional decor: smooth, shiny, silky, eye-catching. It gives the surface of cakes and other baked goods perfect smoothness. This consistency can be achieved if a number of conditions are met.

1. Cream and butter must be added if your goal is a glossy shine to the glaze.
2. During the preparation process, the glaze should not be covered with a lid: droplets of condensation falling from the lid will disrupt the chocolate idyll.
3. Do not overheat the chocolate, otherwise the icing will be dull, dry, crumbly or lumpy. When melting the tiles, it is better to remove the mass from the heat a little earlier rather 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 enrobing purposes. But you should remember that it is more capricious than usual, so in this case it is better to abandon the stove and use a water bath. It must be remembered that white chocolate glaze hardens very quickly and forms a fragile surface, but the 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 a freshly brewed glaze that has not yet cooled down and mix thoroughly, you will get an incomparably shiny, mirror-like coating. Ideally, it should be applied to a frozen surface.

Conclusion

Chocolate icing is one of the basic means of decorating confectionery products. Cooked to perfection, it tastes and looks wonderful even on its own. Knowing how to melt chocolate, you already have the necessary minimum skills to prepare it.

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