Chocolate glaze: recipe
Simple chocolate glaze
The simplest glaze is done on the basis of sugar and water with cocoa.
Cocoa powder (2 tablespoons)
Sugar (half Cup)
Water (3 tablespoons)
Mix sugar with cocoa powder and add water. Stir well and set on fire. On a slow (very slow) heat cook the glaze, stirring constantly. First dissolve the sugar, then begin to bubble syrup. After the appearance of bubbles boil the glaze for another minute and remove from heat. Give much glaze to cool and thicken: hot is too liquid, completely cooled will Sacharissa and harden.
For a child’s cake or custard cakes in the still warm chocolate icing, you can add a bit of butter and whip it with a mixer. So the taste of the glaze will become softer.
Chocolate sour cream frosting
The most common recipe for homemade chocolate Continue reading
To make homemade ice cream. we first need to decide – will you have it in calories (then you need to buy a good cream), low-calorie (can use milk) or almost diet (juice, water and sugar). Then buy your favorite berries or bananas, some nuts I. get started! We offer you different complexity recipes. Note that berries can be varied. Strawberry is now almost leaves, but remontant and sold in the fall! But there is still raspberries, assorted currants, gooseberries, cherries! All this you can beat, mix with cream or milk and freeze!
Bear in mind that because you do not add artificial thickeners, ice cream melts quickly. Get it right before serving, so it turned into a cocktail.
However, the cocktail will also be very tasty!
200 g red currants (you can substitute other berries or fruit), 2-3 tablespoons of sugar, 200 ml cream, Continue reading
We offer you several recipes of hot chocolate or how to make homemade chocolate at home.
1. Classic hot chocolate
– 200 g of chocolate (bitter or milk)
2.5 tbsp potato starch
Out of this number of ingredients is obtained 4-5 servings. Dilute starch in a glass of milk. The rest of the milk pour into the pan, put on medium heat, add the chocolate. Heat until then, until the chocolate dissolves. Then add the milk with the starch, mix well, heat until then, until the mixture starts to thicken. Remove from heat, serve hot.
2. Hot chocolate Mexican
– 50 g of extra-dark chocolate
– 1/4 teaspoon Cayenne pepper (optional)
Chop the chocolate in small pieces. Pour into a saucepan the milk and water and put on medium heat. Add in the milk, the cinnamon stick and 3/4 of the chocolate. Stir the milk with a stick Continue reading