Chocolate glaze is an important detail on cakes or cakes, one of the most decorative elements that you have to use. In this content, I will explain to you how it is done and what is the best procedure so that the chocolate does not crack or break when cutting your cake. Follow instructions.
For the classic dark chocolate glaze, you will need:
200 g of chocolate and
6 Tablespoons of oil,
one small pot and
a glass or metal container in which you will cook the chocolate-Bain Marie.
Preparation:
Put the water in a deep pot to boil. Pour the water so that it cannot touch your bowl!
During this time, tear off the chocolate and pour it into a deep glass bowl and cover it with oil.
Put the prepared chocolate on the boiling water and stir until it melts.
Remove from the heat and let the chocolate cool down so you can pour it over the cake. It is good to know that the more chocolate cools, the more it hardens, so that part will help you when you want to achieve some special decoration with it.
If you want to decorate a cake with chocolate in such a way that the chocolate pours over the sides. Then it is good that the chocolate is in the stage of a slight setting, so that the dripping stops when it falls on some parts, and not all pours, so it looks neater.
It's good to cool the chocolate when pouring over some cream, but still keep it liquid. Just by letting the chocolate cool down, it won't spill all over you, and you'll be able to control it more easily when spreading.
You can use a sharp scalpel or a sharp, thin knife to cut. First, you cut the ends of the cake.
With a thin knife, mark the places where you will cut.
Cut along the marked lines and serve as a decorative cake.
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WHITE CHOCOLATE GLAZE
White chocolate is a common ingredient in numerous desserts, but melting it can be problematic. Anyone who has tried to melt it the same way you melt dark chocolate will attest, only to end up with a burnt, lumpy mess. White chocolate has a low melting point. White chocolate will burn at 43 Celsius, while darker forms of chocolate melt at 46 Celsius. Those few degrees can really make a big difference in the end result.
When white chocolate clumps when melting, there's nothing you can do to fix it, so follow our tips on how to melt white chocolate. The steam melting method is the most efficient way to melt white chocolate evenly and reliably. But a microwave oven will do just fine too.
For Steaming White Chocolate, you will need:
200 g white chocolate,
Fill a pan with a small amount of water, then place it over a medium heat, making sure it doesn't touch the bottom of the pan. You want the boiling water to heat the pan, but you don't want it to heat up too quickly and burn the white chocolate.
You will melt the white chocolate in steam as follows:
Chop the chocolate — If you are using white chocolate in the bar, use a sharp kitchen knife to cut it into small pieces, about 1 cm each. Place the white chocolate (and any other extracts or flavorings you will be using) into the bowl above.
Heat – Fill the bottom half of the double boiler with about 3 cm of water. Heat over medium-high heat until the water begins to gently boil.
Stir – Reduce heat to low. Place the bowl of white chocolate on the steamer. Stir gently but continuously until the white chocolate is mostly melted but a few unmelted pieces remain. Remove the bowl of chocolate, but be careful not to let it come into contact with the steam.
Finishing — Place the bowl of chocolate on the kitchen counter and continue to stir gently. The few remaining solids should melt from the heat of the melted chocolate.
Low melting temperature and constant stirring will give you melted white chocolate with the perfect texture and consistency.
How to melt white chocolate in the microwave?
You can also melt the white chocolate in the microwave. Place the white chocolate in a microwave-safe bowl, then set to 50% power and heat. Take out the chocolate and stir it. Return to the microwave if necessary. When 90% of the chocolate has melted, stir vigorously — the melted chocolate will melt the remaining solid pieces.
Chop the white chocolate as in step 1 above, but place it in a microwave safe bowl.
Lowest power setting – Set the microwave to 50% power.
Heat – Heat the white chocolate for 30 seconds, then remove and stir. Depending on your microwave, you may not see much change yet.
Continue heating – Continue heating in the microwave in 30 second intervals on medium power, stirring as needed. When the pieces are mostly melted, remove from the microwave and let the remaining pieces melt in the residual heat.
Once the white chocolate is heated and starts to melt, any other liquid will cause it to thicken and become lumpy. To avoid this, add any flavoring, cream or butter or color extracts to the white chocolate before melting. Use a clean, dry spoon to mix. Metal and silicone work better than wood because they are less prone to moisture retention. Do not lift the bowl while the white chocolate is melting. The escaping steam can come into contact with the chocolate, and we already know how that story ends. Do not cover the bowl where the chocolate is melting, as this can also cause steam, which will result in lumps.
If small lumps appear when melting the white chocolate, you can add a few ingredients that might help, such as oil with a neutral taste, butter or sweet cream. Heat your chosen ingredient to the same temperature as the white chocolate, then add one teaspoon at a time, stirring constantly.
You won't have perfect white chocolate, but you will have white chocolate that tastes good when mixed into a filling or frosting. Enjoy!
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