Chocolate is loved by those with a sweet tooth for its melting taste and delicate texture, doctors appreciate it for its high content of microelements, vitamins and antioxidants, and pastry chefs and decorators love it for the huge number of techniques that can be used to decorate any cake. Professionals use special tools to create their masterpieces. But you can also make chocolate cake decorations at home, which will be not only tasty, but also spectacular.

What kind of chocolate can you use to decorate a cake at home?

Only those products that contain cocoa butter have the right to be called chocolate.. The main components of chocolate also include cocoa mass and sugar. They also produce unsweetened chocolate, which contains 99% cocoa.

The following types of chocolate are used when decorating cakes:

• bitter (dark) – contains at least 40–55% cocoa;
• dairy - contains at least 25% cocoa and dairy products;
• white - contains at least 20% cocoa butter, but does not contain cocoa liquor or powder.

Professional confectioners use chocolate, which is produced in blocks and dragees (drops). Chocolate bars can also be used for decoration at home.

Cocoa powder can also be used for decoration, but it should be of high quality; poor powder can squeak on the teeth.

Photo gallery: forms of chocolate suitable for decoration

Chocolate in the form of dragees is convenient for melting Chocolate blocks are often used by professional confectioners Chocolate bars can be used for decoration at home

In addition to real chocolate, you can find confectionery chocolate (glaze) in stores, in which cocoa butter is replaced with vegetable fats. It is produced in bars or in the form of chocolate figures.

Confectionery chocolate is significantly inferior in taste to real chocolate, but, on the other hand, it is less capricious and can be used for applications, patterns, and glazes.

What you need to know about chocolate

How to store and melt correctly

Chocolate has a long shelf life, but it should be kept tightly closed, away from strong-smelling foods, and protected from light and moisture. Storage temperature - from 12° C to 20° C.

Before you start decorating the cake, in most cases the chocolate is crushed and heated. For heating, you can use a microwave oven, a water or steam bath, or an oven heated to 50–100° C. In all cases, it is necessary to stir the chocolate frequently.

Attention! When heating, chocolate must be protected from steam and drops of water, otherwise it will curdle.

Tempering

Cocoa butter is very capricious. It contains fats, the crystals of which melt at different temperatures. If chocolate is not melted correctly, it may become coated, melt quickly in your hands, or become too thick. In tempering (targeted recrystallization), chocolate is successively heated, cooled and stirred, resulting in chocolate that melts in the mouth but remains hard and crisp at room temperature. For tempering, you should use high-quality chocolate.

Confectionery chocolate (glaze) does not require tempering, as it does not contain cocoa butter.

Professional confectioners use a marble board and special thermometers for tempering. The easiest way to temper chocolate at home is to use a microwave:

1. Chop the chocolate and place in the microwave.
2. Turn on the oven at maximum power.
3. Remove and stir the chocolate every 15 seconds until almost completely melted, small lumps should remain.
4. Remove the chocolate and stir until completely smooth.

Correctly tempered chocolate, applied in a thin layer on parchment, hardens within 3 minutes at a temperature of 20° C indoors.

If the chocolate thickens too quickly, excess crystallization has occurred. Add a little melted untempered chocolate to this chocolate and mix.

Simple DIY cornet

Confectionery bags are used to pipe chocolate patterns; disposable polyethylene options are especially convenient. If you don’t have them, you can roll up paper cornets yourself. To do this, cut out a square from parchment and divide it into 2 triangles diagonally. The resulting right triangle is folded into a cone, combining the sharp corners with the right one. The corner is bent outward to secure the cornet. The corner at the bottom is cut off only when the cornet is already filled with chocolate.

The bag or cornet is filled with melted chocolate. It is convenient to fill the cornet if you put it in a tall glass.

You can also replace pastry bags with a transparent paper file or a thick plastic milk bag.

Express design options

m&m's and KitKat

This is a very simple and effective way to decorate a cake. Bright chocolate dragees in sugar glaze will fit perfectly into a children's party.

You will need:

• m&m's;
• KitKat.

The cake will look good if the height of the chocolate bars exceeds the height of the cake itself by 1.5–2 cm.

Procedure:

1. Place chocolate sticks on the sides of the cake. If the sticks are connected to each other, it is better to separate them.
2. Cover the top of the cake with m&m's.
3. Additionally, the cake can be tied with ribbon.

You can decorate the cake with others: Kinder chocolate, chocolate balls.

Photo gallery: how to decorate a cake with ready-made chocolate products

The square cake is lined with bricks of chocolate bars and decorated with towers of cookies glued together with chocolate. You can make flowers out of white and milk dragees In this assortment of candies, any sweet tooth will choose a piece to suit their taste. Chocolate candies are laid out in a circle, and the composition is complemented by two-color chocolate rolls, which can be replaced with wafer rolls

Chocolate chips

You can sprinkle chocolate chips on both the top and sides of the cake. Making it at home is very simple: the chocolate bar is grated or cut with a vegetable peeler. In the latter case, curly curls of chocolate are obtained.

Depending on the grater you choose, you can get different chocolate chips - small or larger. The warmth of your hands softens the chocolate quickly, so it is better to grate small pieces of chocolate. You cannot cool the chocolate in the refrigerator beforehand or during the process; chocolate that is too cold will crumble and break.

Drawing using cocoa and stencil

The famous tiramisu is simply sprinkled with cocoa on top. You can decorate other cakes in the same way. The top of the cake should be smooth, then it will look neat. And with the help of cocoa and a stencil you can create a design on the cake.

You will need:

• cocoa;
• sieve;
• stencil.

Procedure:

1. Place the stencil on the cake.
2. Sprinkle cocoa on top through a sieve.
3. Carefully remove the stencil.

You can use a ready-made stencil or make it yourself by cutting out a design from paper. You can also use an openwork cake napkin, a fork, etc. as a stencil.

If the surface of the cake is covered with soft or delicate cream (whipped cream, custard, sour cream), then it is better to keep the stencil at a short distance from the cake so that it does not stick to the surface and spoil it.

Frosting the cake

Chocolate glaze is very appetizing, especially when combined with fruit or fresh berries. You can also add colored sugar sprinkles or beads to the frosting. Before icing the cake, make sure it is well cooled. But the glaze should be warm.

Read more about chocolate glaze in our article:.

The cake can be covered with icing entirely or just the top, leaving delicious smudges on the sides. The glaze is poured into the center of the cake in a circular motion, then helped to spread using a knife or spatula. If you need to make more uniform drips, then first apply liquid glaze in a circular motion to the edges of the cake using a cornet or bag, and only then pour the top.

Chocolate and heavy cream ganache

Ingredients:

• 100 ml heavy cream (30–35%);
• 100 g dark, 150 g milk, or 250 g white chocolate.

Preparation:

1. Grind the chocolate.
2. Heat the cream to a boil.
3. Add the chopped chocolate to the cream and stir thoroughly with a whisk.

You can adjust the thickness of the glaze by increasing or decreasing the amount of cream or chocolate.

Chilling the ganache in the refrigerator for a few hours, then letting it come to room temperature and whisking will create a chocolate cream that can be used for cream decorations and cake layers.

Made from chocolate and milk

Ingredients:

• 100 g milk chocolate;
• 3–4 tbsp. l. milk.

Preparation:

1. Grind the chocolate, add milk.
2. Heat in the microwave or in a water bath, stirring constantly.

Made from chocolate and vegetable oil

Ingredients:

• 100 g chocolate;
• 2–4 tbsp. l. odorless vegetable oil.

Preparation:

1. Chop the chocolate and melt.
2. Add vegetable oil, stirring constantly.

You can make icing from different types of chocolate. Less oil is added to white, and more to bitter.

From cocoa powder

Ingredients:

• 1 cup of sugar;
• 1/2 cup cocoa powder;
• 1/4 cup milk;
• 50 g butter.

Preparation:

1. Place all ingredients in a bowl.
2. Place in a boiling water bath. Stirring constantly, heat for about a minute.
3. Remove from the bath, beat with a mixer until smooth.

Mirror glaze with gelatin

The cake to be coated with this icing should be smooth (mousse cakes filled in silicone molds are ideal). Before covering it with mirror glaze, you need to keep it in the freezer for several hours.

Ingredients:

Preparation:

1. Soak leaf gelatin in cold boiled water. Let the gelatin swell for 10 minutes. When using powdered gelatin, pour 50 g of cold water into it, stir thoroughly and let it swell.
2. Combine sugar, water, cocoa powder and heavy cream and bring to a boil, stirring constantly. After boiling, add chopped chocolate and stir until completely dissolved.
3. Squeeze out excess water from leaf gelatin.
4. Add the swollen gelatin to the glaze and stir until completely dissolved.
5. To get rid of bubbles and for smoothness, the mixture is passed through a fine sieve or blended with an immersion blender, and then poured into a jar and covered with cling film. Frosting should be left in the refrigerator overnight before using..
6. Before covering the cake, you need to heat the chocolate glaze to a temperature of 35–45° C. To obtain smudges, you can reduce the temperature to 30° C, then it will harden faster. If there are a lot of bubbles in the glaze, strain it again through a fine mesh sieve. To cover the entire cake, place it on a wire rack and a baking sheet or other suitable surface lined with cling film. Pour warm glaze from the center in a spiral to the edges. The excess glaze on the baking sheet is collected for further use.

Photo gallery: cake design options with dripping and mirror glaze

Dripping frosting looks great on a contrasting colored cake. Using fruits and mirror glaze, you can create a bright composition on the cake The glaze can also be made white

Video: how to make beautiful smudges on a cake

Painting on icing with liquid white chocolate

Drawings on glaze using a toothpick or bamboo stick have already become a classic. A pattern is applied to dark chocolate glaze with white melted chocolate, and to light glaze - with bitter or milk chocolate. You need to apply the chocolate while the glaze is still liquid..

You can also apply the design to a cake covered with cream if the cream has a soft consistency.

Options:

1. Cobweb. Chocolate is applied to the glaze in a spiral from the center. Draw lines from the center to the edges.
2. Chevrons. Chocolate is applied to the glaze in parallel strips. Draw lines perpendicular to the stripes in both directions.
3. Hearts. Chocolate is applied to the glaze in small circles in a straight line or in a spiral. Draw a line through all the circles in one direction.
4. Marble. Chocolate of different colors is applied to the glaze using chaotic movements. Mix the glaze using circular motions to create a marbled effect.

Photo gallery: options for applying patterns to glaze

To draw a web, the stick moves from the center to the edges Applying a pattern in the form of chevrons involves moving the stick in turn from left to right and from left to right. Hearts are made by holding a stick through the center of round drops of melted chocolate. The marble effect is created by the free, chaotic movement of the stick.

Decorating the sides of the cake

The sides of the cake can be wrapped with chocolate ribbon, lined with chocolate teeth, tiles or tubes. The most difficult way to decorate is with tubes. They will require not only a lot of chocolate, but also a lot of patience.

Lace (chocolate)

Graceful chocolate curls or a simple geometric pattern are not difficult to make from chocolate, but they look very impressive. A chocolate ribbon made of dark or milk chocolate looks great on a white background, and a white pattern will highlight a dark background.

You can also use confectionery chocolate. It is less capricious, but significantly inferior in taste to natural.

You will need:

• chocolate;
• pencil, scissors.

Procedure:

1. Melt the chocolate in the microwave or in a water bath.
2. From baking paper, cut out a rectangular strip with a length equal to the circumference of the cake plus 2–3 cm, and a width equal to the height of the cake plus 2–3 cm. Draw a pattern with a pencil and turn the drawn side to the table. You can print the pattern on a printer and simply put it under baking paper.
   

   For a wide cake, it is more convenient to make a chocolate ribbon from 2 halves.

3. Place the chocolate in a cornet or bag, cut a corner.
   

   If the chocolate flows out too quickly, it should be allowed to cool slightly.

4. Gently pipe the chocolate onto the paper strip in a pattern.
5. Place the paper strip with chocolate on the sides of the cake.
6. Place the cake in the refrigerator for at least 30 minutes.
7. Remove the cake and carefully remove the paper.

After this, you can decorate the cake with a border of cream, berries, fruits or fresh flowers.

Video: how to make chocolate tape

Panels or crenellations

For this spectacular decoration you will need at least 400–500 g of chocolate, depending on the size of the cake. You can use bitter, milk, white chocolate, and also combine them to create marble patterns.

You will need:

• chocolate;
• knife or spatula;
• parchment or baking paper.

Procedure:

1. Melt the chocolate.
2. Apply chocolate to parchment or baking paper and spread in an even layer using a knife or pastry spatula.
3. Let the chocolate harden.
4. Cut with a knife or break with your hands into pieces of arbitrary shape. The height of the panels should be higher than the cake.
5. Place on the sides of the cake so that the panels slightly overlap each other.

For a raised texture, you can crumple the parchment before applying chocolate to it. To create a pattern, first apply a pattern on parchment with white or dark chocolate, and fill it with a contrasting color on top.

Photo gallery: options for decorating a cake with chocolate panels

A cake with chocolate panels can be complemented with fresh flowers Chocolate panels can be made in unusual shapes The combination of white and dark chocolate gives an interesting marble pattern. The embossed texture and irregular shape of the teeth give the cake a special charm.

Video: how to make chocolate teeth with nuts and dried fruits

Tubes

Ready-made chocolate tubes are sold in specialized confectionery stores. However, you can make them yourself, including using white chocolate or mixing white and dark chocolate.

You will need:

• chocolate;
• acetate film;
• thin tape;
• knife, scissors.

Instead of acetate film, you can use transparent corner folders for papers.

Procedure:

"Cigars"

You will need:

• chocolate;
• marble board or metal baking sheet;
• shoulder blade;
• metal scraper or spatula.

If you don't have a special metal pastry scraper, a new stainless steel spatula will do.

Procedure:

1. Temper the chocolate.
2. Cool the marble board or metal sheet and place it on the table.
3. Spread the chocolate in a thin layer on the sheet using a spatula.
4. Use a knife to mark rectangles on the chocolate layer.
5. Let the chocolate thicken a little, but not harden..
6. Using a metal scraper or spatula at an angle of 45 degrees, remove the chocolate layer along the marked lines; it will roll into a tube.

Video: how to make chocolate “cigars”

Decorative elements made of chocolate

Curls, numbers, inscriptions and patterns

Melted chocolate is used to draw various decorative elements, figures, and numbers. Butterflies and various curlicues are very popular. These elements can be used to decorate both the top and sides of the cake..

You will need:

• chocolate;
• pastry bag or paper cornet;
• parchment or baking paper;
• stencil with a pattern.

Procedure:

1. Melt the chocolate. Fill a cornet or bag with melted chocolate and cut a corner.
2. Print or draw the desired design on paper (curls, numbers, inscriptions). Place a sheet of parchment on the sheet with the pattern, you can secure it with paper clips along the edges. Gently pipe the chocolate onto the parchment according to the design.
3. Allow the elements to harden.
4. Remove the chocolate pieces from the parchment.

If the parchment is placed on a rolling pin, wrapped around a glass, or other suitable objects while the chocolate is hardening, the blanks will turn out voluminous. This way you can create chocolate spirals, flowers, butterflies.

Photo gallery: options for decorating a cake with decorative chocolate elements and examples of stencils

Openwork triangles are laid in a circle supported by cream rosettes or berries The cake can be decorated with a chocolate inscription or numbers Graceful decorative elements are usually mounted in cream rosettes You can put one large or several small butterflies on the cake Openwork butterflies can be flat or consist of two halves located at an angle to each other Openwork decorative elements will decorate the top or sides of the cake Small decorative elements are usually used to make a border around the edge of the cake.

Video: creating a chocolate flower

Applications with outline

Unlike lace, such decorative elements have a background and a contrasting outline along the contour.

You will need:

• white and dark chocolate (bitter or milk);
• pastry bag or paper cornet;
• parchment or baking paper;
• paper with a pattern.

Procedure:

1. Place a sheet of parchment on the sheet with the design.
2. Melt dark chocolate. Squeeze it onto the parchment along the contour of the design placed under it and let it harden.
3. Melt white chocolate. Fill out the rest of the application. Allow to set completely and then turn over.

By mixing white and dark chocolate or by adding dyes to white chocolate, you can achieve different shades and make the applique colored. For colored applications, special chocolate dyes are required. Do not use fruit juices for this, as the chocolate may curdle.

Simple cutouts

Even a child can handle making these parts, so feel free to call your son or daughter to help you.

You will need:

• chocolate;
• parchment or baking paper;
• spatula or knife;
• cuttings, cookie molds.

Procedure:

1. Melt the chocolate.
2. Using a knife or spatula, spread the chocolate in an even layer of 2–3 mm on the parchment.
3. When the chocolate begins to harden, use molds or cutters to cut out the elements.

If the chocolate sticks to the mold, it has not cooled enough. If the chocolate breaks, it has already hardened too much and needs to be reheated.

Chocolate leaves

This is a very simple idea with great results. You can get creative and use a variety of leaves as a base.

You will need:

• chocolate;
• brush;
• leaves, such as roses.

Procedure:

1. Wash the leaves and dry well. Melt the chocolate.
2. You need to apply chocolate - pay attention! - on the back side of the leaves. Then, using a brush, distribute it from the middle of the sheet to the edges and transfer it to a clean surface to harden.
3. Leave the leaves with the chocolate until completely hardened.
4. Carefully remove the base leaves from the frozen chocolate. These chocolate leaves would be good on an autumn cake, for example, on a cake in honor of September 1st. You can decorate both the top and sides of the cake with chocolate leaves.

Photo gallery: cake design options with chocolate foliage

Making figures using molds

Molds are silicone molds designed specifically for molding chocolate. With their help, you can easily and quickly get a lot of decorative elements to decorate one or even several cakes.

You will need:

• chocolate;
• silicone or plastic molds for chocolate.

The molds must be clean and completely dry before pouring chocolate.

Procedure:

1. Melt the chocolate.
2. Pour chocolate into molds, remove excess chocolate from top, let harden.
3. Get out the chocolate figures. To do this, you can turn the silicone mold inside out, and turn the plastic one over and lightly tap it on the table.

Molds for chocolate are sold in specialized confectionery stores, art stores, and in household departments with tableware. Molds for making soap or ice are also suitable.

Chocolate bow

This cake will be an ideal gift. In addition, he will practically not need any other decorations: a huge bow on its own will make a stunning impression, rest assured.

You will need:

• chocolate;
• parchment;
• scissors, ruler, pencil.

Procedure:

1. Draw rectangles approximately 3*18 cm in size on parchment and cut. For 1 bow you will need about 15 such blank strips.
2. Melt the chocolate.
3. Apply chocolate to strips. Each strip must be completely covered.
4. Remove the strip of chocolate and move it to a clean place.
5. When the chocolate begins to set, connect the ends of the strip and place the resulting loops on their sides. Let it harden.
6. Once hardened, remove the parchment from the chocolate.
7. On a piece of parchment, use melted chocolate to join the bottom row of 6 stitches. Let it harden.
8. Make the second and next rows in the same way, gluing the loops in the center with melted chocolate.
9. After hardening, transfer the bow to the cake.

Modeling chocolate

Chocolate mastic allows you to create quite complex figures, flowers, you can also completely cover cakes with it, create draperies, bows, and ruffles. Fresh mastic is plastic, reminiscent of soft plasticine, but when it dries, it becomes hard. Plastic chocolate is similar to mastic, but is more used for modeling.

Store the mastic in the refrigerator, tightly wrapped in several layers of cling film.

Plastic chocolate

Modeling chocolate is prepared from bitter, milk and white chocolate and glucose syrup. At home, glucose syrup can be replaced with light liquid honey or invert syrup.

Ingredients:

• 200 g white, milk or dark chocolate;
• respectively 50 g, 80 g or 100 g of invert syrup.
• For the syrup:
  • 350 g sugar;
  • 150 ml water;
  • 2 g citric acid;
  • 1.5 g soda.

First you need to cook the invert syrup:

1. Boil water with sugar, stir until sugar dissolves.
2. Add citric acid, cover and simmer over low heat for about 20 minutes. Cool to 50–60° C.
3. Add baking soda and stir. The syrup will begin to foam.
4. Cool. The foam will go away as it cools.
5. Pour into a closed container and leave at room temperature.

Let's move on to preparing the mastic:

1. Chop the chocolate and melt.
2. Heat the syrup until warm.
3. Mix the syrup and chocolate thoroughly until no lumps remain.
   

   The resulting mass may seem quite liquid at first, but after cooling it becomes thicker and harder.

4. Carefully wrap the mastic with cling film so that there is no contact with air.
5. After a few hours you can sculpt the figures. Before modeling, take the chocolate in small pieces and knead it thoroughly with your hands. Large pieces of mastic are heated for a few seconds in the microwave.

The proportions given are approximate, as they depend on the thickness of the syrup and the percentage of cocoa content in the chocolate.

Video: preparing modeling chocolate and decorating a cake with ruffles and roses

Chocolate marshmallow mastic

Marshmallow is an airy marshmallow that is produced in the form of pillows or braids. By combining chocolate with marshmallows, you get mastic, which can be used both for modeling and for covering the cake.

Ingredients:

• 180 g marshmallows;
• 200 g dark chocolate;
• 150 g powdered sugar;
• 1–3 tbsp. l. water;
• 1 tbsp. l. butter.

Preparation:

1. Sift the powdered sugar.
   

   It is better to use a little less powdered sugar rather than more.

2. Melt the chocolate.
3. Add water to the marshmallows and melt in the microwave at maximum power, stirring every 20 seconds.
4. Mix marshmallows with chocolate and butter.
5. Add the chocolate-marshmallow mixture to the sifted powder and knead until smooth.
6. Wrap tightly in cling film to avoid contact with air.
7. After a few hours you can use it to sculpt figures and cover the cake. At first the mastic seems very soft, but after it sits, it hardens.

Delicious chocolate glaze is often used to decorate cakes, pastries, ice cream and many other desserts. It is very easy to prepare and anyone can easily do it at home. There are many different ways to melt chocolate. Get to know some techniques and remember a few secrets.

How to melt chocolate in the microwave

One of the simplest ways to carry out such a process. Some people have doubts about whether they can melt chocolate in the microwave. In vain, because a microwave oven is ideal for this; with its help you will be able to do everything quickly and accurately. To avoid spoiling the product, remember a few useful tips:

1. The microwave is most suitable for melting dark and milk chocolate containing at least 50% cocoa. The resulting mass should be used as a filling or other component of the dish. This is not suitable for decoration.
2. Choose a good bowl: a deep, heat-resistant glass or ceramic bowl designed specifically for use in the microwave. The container should not warm up too much on its own, because the melted chocolate mass will form lumps and a whitish coating will appear on the surface.
3. The tiles should be broken into small, identical pieces to ensure quick and even melting. You can even grate it.
4. Every 30 seconds, stop the process and stir the chocolate mass.
5. Power must be chosen average. Processing time depends on the weight of the product:

• up to 50 g – 1 minute;
• 0.25 kg – 3 minutes;
• 0.5 kg – 3 minutes 30 seconds;
• 0.5-1 kg – 4 minutes.

In a water bath

This method is time-tested. It is based on maintaining a given temperature using two containers of different diameters. Ensures uniform and gradual heating. If you don’t know how to quickly melt chocolate in a water bath, follow these instructions:

1. Take a couple of pans of different diameters. Pour water into a large one and boil it, and then reduce the heat to low.
2. The smaller pan must be completely dry; the presence of even a couple of drops of water in it is a mistake that will ruin your efforts. Place equal pieces of chocolate there.
3. Place the small pan on top of the larger one so that the water does not touch the bottom. As soon as the pieces begin to melt, stir them with a silicone or wooden spatula (the first option is preferable) without ceasing. Once completely dissolved, remove the pan from the heat and pour the liquid mass into a cold container.

On the stove

This method is one of the most labor-intensive, but if you do not have a microwave and dishes for a water bath, you can use it. If you want to know how to properly melt chocolate on the stove, remember the following:

1. Select a saucepan with a very thick bottom and place a chocolate bar there, divided into equal pieces.
2. Turn on the stove and turn the heat to low. Place the pan on it.
3. As soon as the slices begin to melt at the edges, start stirring them and do not stop until the mass completely turns into liquid.

How to properly melt chocolate at home

You already know about the main methods, but these are not all the features of the process. The ideal melted chocolate is obtained by adding a small amount of sour cream, milk or butter to the mixture. Before you start cooking, use these recommendations:

1. Choose tiles without fillers. Chocolate with additives melts unevenly. Porous one won’t work either, because it doesn’t contain enough cocoa, but there are a lot of different impurities.
2. Chocolate must contain at least 55% cocoa, for white the threshold is lower - 35%.
3. You can't make a good glaze out of dessert bars.
4. It is advisable to bring the chocolate to room temperature before starting to melt it. If the tile is too cold, the desired consistency of the glaze will not be achieved.

With butter

• Number of servings: 1 person.
• Calorie content of the dish: 1258 kcal.
• Kitchen: homemade.

The easiest way to melt chocolate is in a water bath with butter. As a result, you will get a shiny, homogeneous mass that quickly hardens, forming a mirror-like glossy surface on a delicious dessert. You can decorate cakes, pastries, ice cream, and other homemade sweets with this melted chocolate. Be sure to remember how to make melted chocolate with butter.

Ingredients:

• chocolate (at least 55% cocoa) – 175 g;
• butter (not less than 82% fat) – 175 g.

Cooking method:

1. Bring the ingredients of the dish to room temperature.
2. Boil water in a large saucepan and immediately turn the heat to low.
3. Place equal sized pieces of chocolate and slices of butter into a bowl of smaller diameter.
4. Place a small saucepan on top of a large one. As soon as the chocolate pieces begin to melt, begin to gently stir the mixture.
5. When all the ingredients have dissolved and the mixture is smooth and shiny, remove it from the heat. Place in the refrigerator for 20 minutes.

With milk

• Cooking time: half an hour.
• Number of servings: 1 person.
• Calorie content of the dish: 1005 kcal.
• Purpose: decoration for desserts.
• Kitchen: homemade.

Melted chocolate with milk is very easy to prepare and is suitable for absolutely any dessert. The most important thing is to maintain the proportions, otherwise the mass may turn out to be more liquid than required. It is advisable to use full-fat milk for the recipe; this will significantly improve the taste characteristics of the finished product. Remember how to prepare glaze this way and be sure to try it in practice.

Ingredients:

• milk or black chocolate – 0.2 kg;
• milk – 6 tbsp. l.

Cooking method:

1. Bring food to room temperature.
2. Prepare two pans. Boil water in one, reduce heat to low.
3. Break the chocolate bar into the second container. Pour in 3 tablespoons of milk. Place in a water bath.
4. When the chocolate pieces begin to melt, pour in the other half of the milk and stir continuously. Remove from heat once the mixture is completely homogeneous.

With sour cream

• Cooking time: 20-25 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 1678 kcal.
• Purpose: decoration for desserts.
• Kitchen: homemade.
• Difficulty of preparation: easy.

To make the following frosting recipe, you will need to melt sour cream with chocolate, a little butter, vanilla, powdered sugar and corn syrup. It turns out very sweet, so it will be an ideal decoration for those desserts that are intended specifically for children. Try not to forget how to make chocolate frosting with sour cream.

Ingredients:

• sour cream – 1 glass;
• powdered sugar – 2 cups;
• vanillin – 2 tsp;
• corn syrup – 3 tbsp. l.;
• dark chocolate – 0.2 kg;
• butter – 50 g.

Cooking method:

1. Prepare everything you need for the water bath. Dissolve equal pieces of chocolate on it, stirring continuously. At the very end, add a piece of butter.
2. Stir until smooth, then add vanilla and corn syrup.
3. Beat the powdered sugar with sour cream. When the mass is homogeneous, add it in small portions to the glaze and stir.

How to make liquid chocolate

• Cooking time: half an hour.
• Number of servings: 4 persons.
• Calorie content of the dish: 1985 kcal.
• Purpose: dessert drink.
• Kitchen: homemade.
• Difficulty of preparation: above average.

If you want to surprise your loved ones with an unusual homemade hot drink, make liquid chocolate for them. It turns out very aromatic and sweet. Hot cocoa drink will be an excellent addition to cake, cookies, pastries, and ice cream. Children and even adults will definitely like it; believe me, no one will refuse a cup of such delicious liquid chocolate.

Ingredients:

• milk (not less than 3.2% fat) or cream (10-15%) – 0.5 l;
• ground cinnamon – 0.5 tsp;
• dark chocolate – 0.2 kg;
• potato starch - 4 tbsp. l.;
• whipped cream - for decoration;
• cardamom, star anise, ground hot chili pepper or other spices - to taste.

Cooking method:

1. Heat the milk or cream in a water bath.
2. Enter starch. When it dissolves, place the chocolate pieces into the container.
3. When the mass becomes homogeneous and begins to thicken, add cinnamon and other spices of your choice.
4. Pour the drink into serving cups. Serve with cream.

For the cake

• Cooking time: 20 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 2834 kcal.
• Kitchen: homemade.
• Difficulty of preparation: easy.

Every housewife who likes to make homemade cakes should learn how to prepare melted chocolate for a cake. As it hardens, it forms a beautiful, even crust on the delicious dessert, which will be cut evenly and softly. To prepare the glaze, you should take dark chocolate and cream of the highest fat content. You don't need any other ingredients for the dish.

Ingredients:

• dark chocolate – 0.3 kg;
• heavy cream – 0.3 l.

Cooking method:

1. Divide the chocolate into equal small pieces and place in the top pan of the water bath.
2. Add cream.
3. Stir the mixture until it becomes viscous and soft. Before use, cool and beat with a mixer.

For the glaze

• Cooking time: 35 minutes.
• Number of servings: 1 person.
• Calorie content of the dish: 2544 kcal.
• Purpose: decoration for dessert.
• Kitchen: homemade.
• Difficulty of preparation: medium.

A wonderful chocolate glaze comes out with the addition of honey. It turns out very shiny. If you don't know how to melt chocolate for frosting, you can try the following recipes. To make it you will need honey, a little powdered sugar, butter, milk. The glaze should be cooled before pouring over the baked goods. It is suitable for a cake or other delicious dessert.

Ingredients:

• chocolate – 150 g;
• milk – 6 tbsp. l.;
• honey – 6 tsp;
• butter – 75 g;
• powdered sugar – 6 tbsp. l.

Cooking method:

1. In a water bath, melt the chocolate bar, broken into equal pieces.
2. In the process, add milk, powdered sugar, stir.
3. When the mass becomes homogeneous, remove it from the heat. Without stopping stirring, add honey and butter.

For fondue

• Cooking time: 40 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 1926 kcal.
• Purpose: decoration for dessert.
• Kitchen: homemade.
• Difficulty of preparation: easy.

Chocolate for fondue or fountain must have the correct consistency, otherwise the serving will be ruined. For flavor, it is customary to add alcoholic drinks, for example, brandy, liqueur, cognac. However, if you are cooking for children, then this is completely optional. Marshmallows, nuts, pieces of dry and fresh fruit, marmalades and any other sweets are suitable for serving chocolate fondue.

Ingredients:

• milk chocolate – 0.3 kg;
• ground cinnamon - two pinches;
• cream – 4.5 tbsp. l.;
• strong coffee – 1.5 tbsp. l.;
• cherry brandy – 3 tbsp. l.

Cooking method:

1. Break the chocolate bar into pieces and place in a water bath.
2. When the product begins to melt, add cream, coffee, brandy. Lastly, add the cinnamon.
3. Bring the mixture until smooth and remove from heat.

Which chocolate is best to melt?

Each variety of this confectionery product has its own characteristics. You need to know them so as not to spoil the dish. The best taste would be melted “confectionery” or “table” chocolate. The most expensive variety is couverture. There is simply no better option for melting. It contains a lot of cocoa butter, and there are no additives at all. In addition, the color of the product affects it.

White

Many housewives believe that this variety is the most capricious. Melting white chocolate is not so difficult if you know a few subtleties and observe the temperature regime. The mass will be homogeneous and will not separate. You need to set up a water bath and turn off the heat completely when the water starts to boil. You should wait until all the bubbles disappear. Only then should you put a bowl with pieces of white chocolate. There is no need for additives in the form of butter or cream, the consistency will deteriorate. The mass is ideal for creating decorative patterns and inscriptions.

Lactic

The most convenient option, especially for those people who are just experimenting with confectionery products. If you happen to have a milk chocolate bar, you are very lucky - when melted, it will turn into a viscous, moderately liquid mass. It is preferable to use such a product if you are preparing desserts for children. The glaze will be very sweet.

Gorky

Working with such a product is a little more difficult. You can only melt dark chocolate at elevated temperatures. Due to the fact that it contains a lot of cocoa, the mass may be uneven or excessively liquid. The glaze from this type of chocolate bars will be bitter and slightly tart, which will really appeal to adults with a sweet tooth. It is suitable for very sweet desserts, for example, bird's milk.

Video

Chocolate is a unique delicacy that can not only be eaten, but also actively used in cooking. It is often used to decorate desserts; glaze is prepared on its basis, which turns out to be extremely tasty and beautiful. Many housewives are afraid to prepare such icing for cakes and pastries, as they consider this process too labor-intensive and complicated. This opinion is erroneous and outdated, since melting chocolate is as easy as shelling pears. Want to make a cake and chocolate frosting to cover it? Then you will need good and high-quality chocolate, do not try to save money. Chocolate like confectionery melts much easier, but the dessert treat has better taste.

Preparatory activities

Many housewives are interested in the question of how to properly melt chocolate to decorate confectionery products, especially homemade cakes. Before melting the product in a steam bath or in a microwave oven, it should be carefully prepared for this type of heat treatment.

If you don't know how to melt chocolate for a cake, follow these tips. An hour before using the treat, remove it from the refrigerator. Preparation is carried out gradually, because sudden temperature changes destroy the structure of cocoa butter. That is why, before melting the product, leave it at room temperature. Finely chop or grate the chocolate bar. For the procedure, use a saucepan or a pan with thick walls and a bottom; place crushed chocolate in it.

Advice! Before placing the product in the pan, grease the bottom with a thin layer of vegetable oil. It is important that it is deodorized and odorless. To ensure the mixture turns out beautiful, smooth and homogeneous, do not allow water to get into the pan. Never cover the saucepan with a lid, as condensation will penetrate inside and ruin the glaze.

It is forbidden to boil the chocolate mixture, otherwise the decoration for the cake will not work. It should be remembered that different chocolates have a certain melting point:

• milk – 45-50 degrees;
• white chocolate - about 45 degrees;
• dark chocolate - at least 55 degrees.

Melted chocolate can be safely used to decorate buns, cupcakes and pastries, pies and pies, and cookies. You can use it to make delicious homemade chocolate spread by adding some chopped nuts.

Basic methods of melting

Melted chocolate has a certain structure, color, consistency. To do everything right, you need to use the right method and follow its technology.

Oven. You can even prepare glaze for decorating desserts using a conventional oven, adhering to a specific temperature, namely, no more than 65 degrees. Chocolate chips are placed in a thick-walled saucepan and sent to the oven. Don't forget to stir the contents occasionally with a wooden spatula. Stirring should be stopped after the consistency reaches a homogeneous structure. You can even make a steam bath in the oven. For this purpose, pour water into a saucepan, heat it to about sixty degrees, place a container with crushed chocolate in it and put it in the oven for fifteen minutes.

Steam bath. This method is considered the most effective and simple, which allows you to prepare delicious melted chocolate for decorating cakes and other desserts. To do this you will need two pans of different sizes. Fill a large container with water, and place chopped chocolate in the second one.

A pan of water is placed on the stove, the heat should be minimal, and a container with chocolate chips is placed in it. If there is too much water, you can drain it. An important condition is that the bottom of the pan is not allowed to come into contact with boiling water. Don’t forget to stir occasionally; a silicone or wooden spatula is great for this.

To make the chocolate glaze for decoration more liquid, add butter to the finished mass, but not a large piece. This ingredient must be fresh, high-quality, and most importantly – natural. Do not use the spread, as it contains palm oil, which in turn is harmful to health and also significantly spoils the taste and aroma of the treat.

Thus, following the suggested tips, you will be able to melt your chocolate product efficiently, quickly and without hassle. It is important to remember that if you do not add cream or butter, the icing will harden for a very long time.

Chocolate is a real passion and sweetness. How much richer the art of confectionery has become with the invention of delicious chocolate! Store shelves are filled with a large assortment of chocolate. And over time, it never ceases to acquire new and delicious shades of taste, new qualities. Nuts, cookies, puffed rice and other additives are very interesting, but they do not allow you to enjoy the true taste of the chocolate bar.

Chocolate, as a rule, can be not only a separate product, but also a component of many other bakery and confectionery products. Profiteroles, croissants with chocolate cream and eclairs in chocolate, marshmallows in chocolate, chocolate wafers, peanuts in chocolate, all kinds of chocolate-covered ones - all the variety of its uses cannot be put into one sentence. Forums can talk endlessly about chocolate, its use in cooking for making creams, decorations and other things. And what can I say, it’s better to try. Just keep in mind that for our purposes only non-porous chocolate without additives is suitable.

The culinary exploits of housewives begin with experiments. So, once I was looking for a recipe for a cake for a holiday and wanted to improvise by covering it with chocolate frosting made from chocolate. Of course, you could just buy a few good, expensive tiles, melt them and completely fill the cake or pastries with the finished mass, but the cost of the products also matters. I wanted to keep costs to a minimum. After doing a little digging, I found several recipes on the Internet telling how to get an amazing glaze from half a bar of chocolate in decent quantities. Many housewives add cream to melted chocolate. Of course, this coating for a pie is very tasty, but, as a rule, it does not harden too quickly even in the cold. And when you need to do everything quickly, you should look for other options. Therefore, it is better to use another recipe - with powdered sugar.

How to melt chocolate?

To obtain a liquid mass, I wanted to melt the chocolate in the minimum amount of time. Every housewife understands that the speed of preparing a dish depends on the speed of each step. The classic method is to soak in a water bath with a piece of good butter added to the bottom of the dish. It will prevent the chocolate from sticking. Boiling water is not needed because chocolate melts at a low temperature.

The second method is just about speeding up the process, but requires more skill: we put the bowl with chocolate in the microwave oven, and then heat it on medium mode, stopping the process and periodically stirring the mixture. I admit that I didn’t follow it the first time and burned the molten mass. Subsequently, I became more careful, but if I have time, I still use a reliable water bath.

Chocolate glaze made from chocolate that hardens right before your eyes

• 100 g powdered sugar
• 1 tbsp. spoon of boiled water
• 50 g. Any chocolate bar
• 50 g butter

Please note that this number of components is suitable for decorating a small cake. For containers with standard sizes, I recommend doubling the ingredients. Then you can pour chocolate on all sides of your cake. Please note that oil should be at least 25% by weight of chocolate. All this needs to be heated in a water bath, mixed, applied to the product and wait a little. The resulting mass is plastic, hardens before your eyes, however, during this time it can be easily distributed over the flat surface of a cake or any other product. This glaze will have a beautiful glossy shine.

Eliminate oil

Little secrets

- not a cheap product. Savings when purchasing groceries are necessary, but not excessive. So, you should not buy cheap chocolate, since the taste of the finished product will also be cheap. Better buy a bar of good dark chocolate. Milk chocolate is very tasty, but the classic bitter black bar that slowly melts in the mouth remains forever in the hearts of real chocolate lovers. Its use gives each recipe a special piquant taste, and the coatings are the most luxurious.

Cocoa powder is an ideal flavor and aroma enhancer. It is mixed in equal proportions with the sugar component and added to the melted chocolate mass.

Remember, you cannot fill the product with hot glaze. Wait until it cools down to lukewarm or room temperature.

Now you are armed with a whole “clip” of methods for making chocolate glaze and can safely use them to decorate culinary masterpieces. And the result of your work is to feed your loved ones. After all, they add joy to our lives!

Recipe for making chocolate glaze on video:

Many delicious things are prepared from this magical product - Sho-Ko-Lad. It is drunk liquid with cinnamon, rum and cream, it is used to cover cakes, it is used in pastries and to make crispy figures. But how to melt chocolate so that it is liquid?

You need to choose the right product: the best one is with a lot of cocoa butter, without nuts, waffles, raisins and toppings. You should not take a porous chocolate bar - it is not suitable for melting.

Basic method of making liquid chocolate – in a water bath.

1. You need to break the tiles or chop them with a wide knife. Let the pieces be approximately the same for uniform heating and melting.
2. Take heat-resistant cookware with a non-stick coating. It must be completely dry. It is advisable not to use aluminum bowls and ladles - the chocolate mass in them will turn an unsightly grayish color.
3. Boil water in a separate saucepan. The bottom and sides of the container with chocolate should not touch boiling water. If its width is smaller than the size of the pan, you can wrap the dishes in a towel. For the same reason, the bowl with the product does not need to be covered with a lid.
4. It is enough to melt the product a temperature of 55 - 85 degrees is sufficient.If you overheat dark chocolate, it will harden after hardening and will taste bitter. White and milk melt faster than black, but if overheated they will lose their properties and taste. When chocolate melts over boiling water or over medium, high heat, the process proceeds quickly, but unevenly. And later the mass will become too thick and lumpy.
5. Once the bowl of chopped chocolate is placed over hot water, you need to constantly stir the pieces so that they melt gradually. Melt the chocolate slowly

Advice. If you need a hot drink, add heated (but not boiling) cream to the broken pieces. To begin with, use a small amount, then gradually add more. If you add boiling cream to melted chocolate, their temperature may not be the same, and the chocolate will separate, releasing oil.

Another way- melt the chocolate in the microwave.

1. The bar is broken or so-called chocolate chips are used.
2. Place in a ceramic bowl in the oven for 25 seconds (medium power).
3. Then carefully mix and return to the oven. They do this until everything melts completely.