Chocolate frosting is perfect complementing equal cakes. From cheesecake, through poppy seed cakes, to chocolate cakes. These sweet baked goods taste much better with it, and yet we often decide to give it up because we are afraid of cracking and curdling of the icing during its preparation. There is a simple way to prevent this.
Chocolate icing it may crack for several reasons related to its preparation, application or cooling. Among other things, chocolate will crack if it’s on the cake we will lay it too thick a layer. Then it will not be flexible enough to adapt to changes in the shape of the dough.
The chocolate icing will crack if we cool it too quickly. This mainly happens if we place the dough in the fridge or freezer immediately after spreading it. Sudden temperature change will cause equally rapid hardening of the mass. Chocolate will begin to crack as its different components shrink and harden at different rates.
The most common reason why chocolate icing cracks is no tempering of chocolate. This process is key to achieving a shiny and elastic cake icing.
Tempering chocolate is a process that involves: controlled heating, cooling and reheating cocoa product. Its purpose is to pre-crystallize cocoa butter, which is found in chocolate. Thanks to this, the crystals in the butter change their form and become more stable.
What does this mean in practice? Chocolate icing after tempering will be more flexible and more resistant to crushing. In addition, it will acquire the desired shine, which will make it look better. This will result in easier cake cutting and peace of mind that your dessert won’t be ruined.
This is the confectioner’s patent for the perfect chocolate icing tempering chocolate. Carrying out the process requires great concentration and precision. Of the kitchen tools you will need confectionery thermometer. It is necessary because we must carefully control how warm the chocolate is.
In addition, we will need to temper the chocolate milk chocolatesj, kitchen grater, 2 pots o wide enough for one to fit inside the other and baking paper.
First of all Grate the chocolate and pour it into a smaller pot. Boil a small amount of water in a larger pot. Put the smaller vessel into the larger one, but in such a way that the bottom of the smaller one is at the bottom it didn’t touch the water.
Chocolate heatstirring it all the time. After a while, put a thermometer in it and check how many degrees it is. As soon as the cocoa mass reaches 45 degrees Celsiustake out the smaller pot and set it aside to cool down to 27 degrees Celsius.
After reaching a lower temperature, mix the chocolate and heat again in a water bath. After the second heating, the chocolate should have from 29 to 30 degrees Celsius. Set the pot with water aside.
Check whether the chocolate icing is ready for use by using baking paper. Spread some chocolate on the paper and if it dries quickly, which means you can now use it.
Source: Terazgotuje.pl
