Chocolate icing is the most popular decoration for desserts and cakes. The main rule of good glaze is high-quality natural chocolate.
The temperature of the chocolate glaze should be 35 degrees, and the product itself under the chocolate should be cold.
To prepare the glaze, take dark chocolate and 33 percent heavy cream in a ratio of 1 to 1. Heat in a water bath and mix until smooth. You can also heat the mass in the microwave.
Or take chocolate and butter – 60 grams of butter per 100 grams of chocolate. Melt the chocolate and add the butter in slices, stir until smooth.
The chocolate glaze is stored for a week in the refrigerator and for a month in the freezer. Just melt the glaze in a water bath or microwave before applying.