How to make chocolate for topping, recipe for chocolate topping Easy and quick way

The chocolate melts in the bowl with insulated water, the water temperature is slightly controlled, about 50 degrees, I used to always boil the water because I wanted it to melt quickly, in fact, it was wrong, including making lollipop cakes afterwards I can also appreciate the importance of water temperature.

Once melted, add 1:1 whipping cream, I will microwave it for a few seconds to room temperature before pouring the cream in, stirring to blend it with the chocolate.

Add the gelatin slices soaked in ice water in advance and stir to melt. Check for melted lumps. This makes the smooth drenched chocolate ready.

Allow the chocolate to cool before use, otherwise the cream on the surface of the cake will melt. Another very important point is the state of the noodles you want, some people want to be thicker and hang in half of the cake, some people want the chocolate to be on the plate, the previous recipe is to increase the chocolate to adjust the thickness, but because of the gelatin slices, I found that as long as you put it in the refrigerator, you can control the state of the chocolate.

Drizzling method: There are two methods, one is to directly scoop some chocolate with a spoon and pour it along the edge of the cake, and the chocolate will automatically flow down, and the other is to put the chocolate into a piping bag and squeeze it, which better controls the flow rate and position of the chocolate.

The middle part can be drenched, and the uneven place can be gently scraped with a scraper.

How to make chocolate topped mousse cake?

Recipe for chocolate topping:

Baking powdered sugar: 150g, Glucose syrup: 150g, Sweetened condensed milk: 100g, Gelatin powder: 10g, Water (for melting gelatin): 60g, Dark chocolate (melted in water): 150g.

How to make the chocolate topping:

1. Add warm water (about 50 degrees) to cocoa powder and mix well. Place gelatin tablets in cold water to soften.

2. Add the whipping cream and mix well, add the softened gelatin slices, and stir in hot water until the gelatin slices and chocolate liquid are combined.

3. Finally, add powdered sugar and stir well, I added about 50g, I think the sweetness is just right. Pure cocoa powder is really bitter, if you like sweet, you can add more powdered sugar.

4. Then sieve and put it into a piping bag, which must be sifted, so that the surface that is drenched out has no impurities, and it will be flat, and when it cools down slightly (the temperature is about the same as the temperature of the hand), you can drench the surface. If you don't have a piping bag, you can use a spoon to drizzle.

5. Cut a small opening in the piping bag and pour it back and forth quickly on the surface of the cake that has been coated with cream in advance, and the speed should be fast. Don't worry about unevenness, the chocolate liquid will spread out to the edges, and it will naturally flatten, then quickly pour a circle of chocolate liquid around the edge of the cake. Because the cake is cold and has gelatin slices to solidify, the chocolate liquid will quickly solidify, so the topping is complete.

1. Water: 150 grams. The percentage in the formula is based on the weight of "water", and you can do more or less by yourself, and the proportion remains the same.

2. Whipping cream: 256 grams.

3. Sugar: 385 grams.

4. Cocoa powder: 128 grams. Use good cocoa powder, such as Valrhona, which is the key to color. Don't reduce the amount of sugar, because it's an important factor in brightness and smoothness!

5. Fish gelatin: 10 grams. Fish film can be substituted with an equal amount of gelatin powder mixed with ice water (1:6).

6. Soak the fish gelatin sheet with ice water to soften it, it takes about 2 minutes, and drain the excess water when using.

7. Put all ingredients except water (milk, whipped cream, fine sugar, cocoa powder) in a thick-bottomed saucepan, heat over medium heat and continue stirring to 105°C - it will be a long process, maybe 15 about 20 minutes, once the temperature is reached, immediately remove **, strain into a large number of transparent cups.

8. Use a homogenizer to stir, here is the point: do not bring air in, otherwise there will be a lot of bubbles, then the face will basically fail!

9. Cool to 70°C, put in the gelatin sheets that have been soaked in ice water, mix gently until melted, and stir with a homogenizer - also note: it is forbidden to bring in air to avoid bubbles!

10. Place the plastic wrap near the surface of the dripping juice and place it in the refrigerator (3 7) for at least 12 hours or overnight.

11. To use, remove the noodle sauce from the refrigerator, remove the plastic wrap, and heat it in the microwave on low power. Note: Do not heat for long periods of time, remove the stirrer every five or six seconds and test the temperature until the temperature reaches 37 °C.

It can also be heated with water. Stir again with a homogenizer (which is very dark and bright) and when the temperature reaches 35, it can be soaked on the surface of the freshly frozen and demolded cake.

12. The unused shower surface continues to be covered with plastic wrap and stored in refrigeration, and can be stored for a week.

How to make a pink topped cake.

Drizzling with chocolate cake preparation.

1.Cut 50g of dark chocolate into small pieces, put it in a bowl, add 60g of butter, heat over water and stir constantly, until the chocolate and butter are completely dissolved into a liquid state.

2.Add sugar, rum, milk, eggs and stir to combine.

3.Then mix the cake flour, baking powder and cocoa powder into the liquid mixture, and stir it directly with a whisk to form a cake batter.

4.Put the batter into the cake mold and fill it to 7. Place the mold in the middle of the preheated oven with a heat of 180 degrees and bake for about 16 minutes.

5.Place 50g of dark chocolate and 25g of butter in a bowl, heat over water or in the microwave and stir until liquid and pour the liquid into a cake cup.

6.Place the white chocolate in a bowl, heat over water or in the microwave and stir until it dissolves into a liquid state and drizzles over the cake.

How to make mirror cakes.

Materials. Topping material.

Gelatin powder 19g

Water 150ml+75ml

300g of granulated sugar

White chocolate 350g

Condensed milk 200g

Cake base. Eight-inch vanilla cake.

Eight inches of jelly. White chocolate mousse.

Gillatin decorative balls.

The preparation of the starry sky mirror cake.

Raw material large **

Prepare a cool 8-inch vanilla cake with a layer of white chocolate mousse.

Put on 8 inches of jelly and lay flat.

Pour in all the remaining mousse.

Spread the dough until the surface of the cake is smooth and there are no gaps around it. Refrigerate in a refrigerator.

Glatin powder dissolve with 75ml of water and stir until it is uniform and free of particles.

Pour the sugar into a saucepan, turn on medium-low heat and pour in the condensed milk.

Add the remaining water.

Keep the heat low and stir with a spatula constantly.

Add gelatin solution.

Stir constantly so that the gelatin is evenly distributed.

Stir until the solution is homogeneous, small bubbles appear on the edges, remove from heat and pour into the white chocolate.

Stir until the chocolate melts and the solution appears shiny.

Transfer 4 tablespoons to another container. Add the leukin and stir well.

Add Azure ** to the remaining large container and stir well.

Sieving solution (the author made two color showers, only the red one had a photograph sieving process).

The bubbles and solids on the screen are the parts that are not thoroughly dissolved and mixed evenly, and if used, it will affect the smooth effect of the shower. Set the liquid aside to cool.

Scoop a scoop of the white liquid with a spoon and drizzle over the cake.

I design the topping according to your favorite pattern.

Scoop a scoop of the blue liquid and pour it over the white part to cause the white to run downward.

Repeat.

Drizzle a spoonful of blue in the middle to spread the white part more outward.

Drizzle a spoonful of white in the middle.

Top with white and a spoonful of blue.

Drizzle a teaspoon of white on the side.

Drizzle another teaspoon of white.

Wait for the shower to cool down and fix the shape.

Decorate the cake with gelatin balls and sugar beads.

Decorate the way you like.

Pink topped cake made by the author.

Figure from. You can use your imagination to match different colors and make your own starry sky cake