You will need
- Chocolate frosting cocoa powder
- cocoa powder (50 g)
- powdered sugar (200 g)
- water (3 tbsp.)
- butter (50 g)
- Chocolate glaze
- dark chocolate (200 g)
- cream for coffee (1 tbsp)
- butter (20 g)
- Sugar-protein frosting
- powdered sugar (1 Cup)
- proteins (2 pieces)
- lemon juice (1 teaspoon)
- Chocolate-mint glaze
- chocolate candies (10 pieces)
- candy (1 piece)
- water or milk (3 tbsp.)
- Chocolate honey glaze
- honey (3 tablespoons)
- water (2 tbsp.)
- dark chocolate (20 g)
- butter (30 g)
Instruction
1
Chocolate icing made from cocoa powder.
Cocoa powder mixed with powdered sugar, add 3 tablespoons of water and put in a water bath. Stir the mixture constantly with a spoon. Once chocolate is smooth, add the butter, melt it completely. Remove glaze from heat and immediately pour the product.
Cocoa powder mixed with powdered sugar, add 3 tablespoons of water and put in a water bath. Stir the mixture constantly with a spoon. Once chocolate is smooth, add the butter, melt it completely. Remove glaze from heat and immediately pour the product.
2
The chocolate glaze.
Melt dark chocolate with 1 tbsp. of cream in a water bath or in the microwave. Add the butter and heat the mixture again. Hot the glaze will be shiny and viscous.
Melt dark chocolate with 1 tbsp. of cream in a water bath or in the microwave. Add the butter and heat the mixture again. Hot the glaze will be shiny and viscous.
3
Sugar-protein frosting.
Sift the icing sugar through a sieve into a bowl. Add the whites and beat with a mixer or whisk until fluffy. Pour a few drops of lemon juice and blend again. The icing turns white. If you need a color glaze instead of the lemon juice drop by drop enter the syrup or juice of sea buckthorn, red currant, beet, or orange. Accordingly you get the frosting yellow, pink, Burgundy and orange.
Sift the icing sugar through a sieve into a bowl. Add the whites and beat with a mixer or whisk until fluffy. Pour a few drops of lemon juice and blend again. The icing turns white. If you need a color glaze instead of the lemon juice drop by drop enter the syrup or juice of sea buckthorn, red currant, beet, or orange. Accordingly you get the frosting yellow, pink, Burgundy and orange.
4
Chocolate-mint glaze.
Put into a saucepan chocolates and crushed peppermint, add 3 tablespoons of water or milk. Melt candy with constant stirring. Molten chocolate-mint frosting pour over cake.
Put into a saucepan chocolates and crushed peppermint, add 3 tablespoons of water or milk. Melt candy with constant stirring. Molten chocolate-mint frosting pour over cake.
5
Chocolate-honey glaze.
Mix in a bowl honey 2 tbsp. spoons of water. Put on a small fire and cook until until the mixture begins to caramelize. Put the chocolate pieces, stirring occasionally, melt the chocolate. Remove the saucepan from the heat and add a knob of butter. Thoroughly stir the glaze, cool slightly and cover your cake.
Mix in a bowl honey 2 tbsp. spoons of water. Put on a small fire and cook until until the mixture begins to caramelize. Put the chocolate pieces, stirring occasionally, melt the chocolate. Remove the saucepan from the heat and add a knob of butter. Thoroughly stir the glaze, cool slightly and cover your cake.