Beautiful design dessert no less important than its taste. Using chocolate allows you to create an interesting wave and smudges. How not to spoil the dish and get a delicious, enticing dessert?
Subtleties of creating the "right" chocolate stains
First of all, define some terminology. Chocolate mixture used for spectacular streaks called ganache.
- One of the main components of a successful ganache is its proper consistency. Glaze should be moderately thick, so when applied to the cake is not formed bald spots.
- Dessert surface to be coated ganache, must be flat.
- Before decorating cakes it must be cool.
- Keep the temperature of the glaze. It should be hot, but not too much, otherwise it will spread. An optimal combination is cold dessert - a hot ganache.
- Making cake, do stains of different lengths. Desirably, the streams of the chocolate cake did not reach the ground. So work will look more accurate.
- Watering dessert, make sure that caused ganache was not flat.
Step by step instructions creating a chocolate stains
Prepare the ingredients:
- 100 g of dark chocolate;
- 60 g butter;
- 70 ml whipping cream (not less than 30% fat).
Stages of cooking chocolate cream:
- In order not to overheat the chocolate while it is melting, it is best to take the help of a pastry bag. Finely crumble the chocolate bar and send it in a bag. Next, put the bag in a cup of hot water.
- When the chocolate mass is melted, pour it into a deep dish of small diameter.
- Add the warmed warm cream. Using a silicone spatula, stir the ingredients. This step can be skipped if you are cooking with classic chocolate coating. If you prepare ganache, can not do without the cream.
- Next, in the chocolate mass, bring soft butter. This component gives the finished watering attractive shine, and also positively affects its consistency - the glaze will be softer both during application and after frozen.
- Using all the same silicone blade, mix the ingredients before receiving a homogeneous mass. If the oil does not want to succumb, send the container for 10-15 seconds to the microwave oven.
- Before applying watering for dessert, the last place for 20-30 minutes in the freezer. While the cake is cooled, you can check the consistency of the resulting chocolate mass - take a cooled glass and pour a small amount of cream on the edge of the circle.
- If the consistency of the glaze suits you, start creating outers. Starting with the middle is not recommended if you do not have sufficient skill. It is better to form sublifting the contour using, for example, a confectionery bag. Next, we go to the center, gradually filling the voids. You can correct the surface of the watering with a spoon or blades. In the future, when with chocolate watering you will be on "you", you can pour cream to the middle of the cake, and then distribute it from the center to the edges.
When the sublifts are ready, you can proceed to the further decoration of the dessert.
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