You will need
- - 100 g pure black (dark) chocolate;
- - 3 tablespoons of milk.
Prepare the ingredients. Please note that the chocolate must be pure, without additives, such as nuts, raisins, various kinds of interlayer and jams. It is also better to use dark chocolate with the highest percentage of cocoa content – it will be better and tastier. It is not necessary to replace dark chocolate with milk because the taste will be "blurred" by adding milk. The milk itself can take any, but the fatter it is, the richer it will taste of your glaze.
Smash the chocolate into medium pieces (you can tick bars of chocolate, but not necessary) and place in a heat-resistant bowl. For this you can use your regular metal bowls and special woks for making the glaze. They are usually sold in specialized stores with kitchenware.
Add three tablespoons of milk. Milk is added not only for taste but for texture. If the chocolate is just melted, it will quickly thicken and harden, so that you will not have time to decorate cakes. Chocolate icing with milk is ideal for those who prefer milk chocolate bitter.
Prepare a water bath. To do this, take a pot, enter the water into it, put on the stove and bring to a boil. On top of the pan put the pan in which cooked the glaze, so that it fell in the water and the components were prepared on pair.
Stir the glaze until then, until the chocolate is completely melted, turning into a uniform dense mass. Be careful to avoid lumps.
Remove the finished glaze from the heat and not allowing it to cool and thicken, pour over cakes. For even distribution of the glaze on the product, you can use a normal spoon, however it is better to buy a silicone brush. Smear the product you need quickly, while the icing in the bowl is not frozen.
Wait until the glaze completely hardens on your product. If you're not in a hurry and not expecting guests any minute, then you can leave the cakes in any cool place. If that's gonna have to serve your dish on the table, place the decorated cakes in the fridge for a few minutes to glaze grabbed as quickly as possible.
If you are preparing dried fruits or nuts in chocolate, it is better to add less milk. Then your frosting from the chocolate will be more thick and rich. If you do, however, want to make a light glaze (e.g., cookies), add more milk.