Source: Colorful Cake Network
Chocolate chocolate icing is an aromatic, bright, self-sufficient decoration of candies and snacks. It is thicker and richer compared to the analogues cooked from cocoa powder. In addition, it can be quick-frozen without losing from the side.
So it's not only suitable for small cakes or cakes, but also for good things like Easter, Lviv cheese, mushroom crackers and so on. Its ingredients are publicly available, and the process itself does not require special cooking skills. But here are some details worth considering.
The first thing to do is to observe the technique of melting chocolate, since this confectionery product is impermanent: put it in a water bath. The cutlery used must be completely dry and the stirring spoon should only be applied to wood or silicone.
We burn the fire very small, and the diameter of the melted chocolate bowl should not be significantly smaller than the diameter of the water-filled container, otherwise the steam will fall into the glaze, affecting the quality and elasticity of the final product.
The bottom of the chocolate bowl should not come into contact with boiling water. It is forbidden to cover the prepared glaze with a lid, which will create favorable conditions for the formation of condensate, and even small droplets are the biggest enemy of our products.
Remember that chocolate is not suitable for the manufacture of such products: due to the oil secreted during the melting process, the glaze does not turn into a liquid, but a large chunk formed by small chocolate granules;
Fillings: nuts, fruit layers, raisins, caramel color distribution (for these reasons, the cake is not decorated in an even way); the price is cheap, the quality is questionable – the final product will have the right type and taste.