Melting chocolate has its own subtleties. This is usually done in order to pour liquid chocolate on the surface of a dessert or in order to dip small foods such as fruits, cookies or sweets into it.

There are 3 different ways to melt chocolate.

1. In a water bath. You need to take 2 pans different sizes: one large, the other smaller. Put chocolate in a saucepan smaller, and pour into the big one hot water and put it on low heat. It is advisable that the small saucepan does not touch the bottom of the large one. Stir the chocolate in a small saucepan with a metal spoon until it is completely melted.

2. In a saucepan with non-stick coating. Break the chocolate into chunks and place in a non-stick saucepan. Place the pot over low heat. At the same time, stir the chocolate constantly so that it does not burn. Once the chocolate is completely melted, remove the pan from the heat.

3. In microwave oven. Break or chop the chocolate into small pieces, place in a microwave-safe bowl and melt on low power for 2 minutes. Then take out the bowl, stir the contents well and put it back in the microwave. Do this until the chocolate is completely liquid.

Of these three methods, the best is to heat the chocolate in a water bath. In this case, it will not burn or boil away.

When melting chocolate, fat is sometimes added to it. But at the same time, you can put no more than half a teaspoon of fat. Fat is needed to make the chocolate more homogeneous. However, you shouldn't use butter or margarine. They contain water, which, when hardened, will make the chocolate uneven.

With the help of chocolate, you can transform any dessert beyond recognition. It can not only be applied to other products from above. The food itself can be dipped in melted chocolate, and then put on a plate. This can be done with dark, milk, and white chocolate.

Melting chocolate for icing cookies

If you decide to bake cookies and then cover them with chocolate, observe following rules. Cooked Cookies you must first cool. Then you need to melt the chocolate and, holding the cookie by the tip of your index and thumb, immerse it in the chocolate. Try not to keep your fingers busy large area cookies. Before placing the cookies on the plate, tilt them slightly so that the chocolate flows where it doesn't exist. After covering all the cookies with chocolate, place the plate with them in the refrigerator for at least 20 minutes. This is necessary for the melted chocolate to harden.

Melting chocolate for icing fruit

Strawberries covered with chocolate are very tasty. For this dessert, you will need strawberries with a small part of the stem and leaves, for which it is convenient to hold the berry. Wash the berries and place on paper towel... Melt the chocolate and, holding the berry by the stem, immerse it in it. To make the dessert even tastier, you can add liqueur or cognac to the melted chocolate before icing the berries. In this case chocolate coating will be smoother and thicker. Place the chocolate-glazed strawberries on a plate and set for 15 minutes. in the refrigerator.

True sweet tooths know thousands of ways to use chocolate in cooking. If you melt it, you can make icing for baked goods, berries and fruits, prepare delicious and healthy drink or warm sauce for fondue. Let's talk about how to properly melt chocolate, and a microwave will help us in this lesson.

The nuances of cooking in the microwave

Previously, chocolate was traditionally melted in a water bath. But the microwave has similar impact per product, and besides, it does it faster. You just need to know a few secrets and follow the procedure.

First, you need to pick up the right dishes... It should be a deep ceramic or glass bowl, and one that will remain cold or slightly warm after microwave operation.

If the container has overheated, it means that the temperature was too high, which is harmful for chocolate - it will begin to clump and, when solidified, will be covered with a white coating. If this happens, quickly pour the chocolate into a cold bowl, add a few pieces of bar to it and stir until it is evenly dissolved.

To melt chocolate in the microwave, use a glass or ceramic dishes

Secondly, for cooking in the microwave, you need to break the chocolate into small slices - this way it will melt faster.

Choosing the right chocolate is very important. Using the microwave, it is better to melt black and milk chocolate which contains at least 50% cocoa butter. White chocolate v pure form not very suitable for such work: it is difficult to melt it, and then using it to decorate baking is completely troublesome. Aerated chocolate should not be melted in the microwave either. And, of course, there should not be any filling in the tile, including nuts.

Note! To avoid overheating and deterioration of the product, strictly adhere to the temperature and time regime. This will help you get the "right" chocolate without ruining your microwave.

The time it takes to melt the chocolate is directly related to the original amount.

Table: approximate melting times depending on the weight of the product

Also, make sure that no water, including condensation, gets into the melted chocolate. This can lead to a violation of the consistency of the product.

Different ways

The microwave makes it much easier for you to melt chocolate and make it different ways: For fondue, frosting, beverage or as an ingredient in baked goods.

Dark or milky

Place a broken bar of dark or milk chocolate in the prepared bowl. How smaller pieces, the easier it will be for them to melt. You can use a grater or blender.

Break the chocolate bar into smaller pieces

Set the microwave oven to 50% power (usually 350 or 400), send the dishes with chocolate into it.

Make sure that the chocolates are in the center of the microwave. This is important for even heating of the product.

Install correct mode on the device, the power should not be maximum

Make sure that the chocolate mass is heated evenly, otherwise it will be uneven. If your microwave is not equipped with a turntable, you will have to turn the bowl with the contents yourself at regular intervals. Stir the mass several times, stopping the operation of the oven for this.

Remember to stir the chocolate several times.

If you did everything correctly, the container will remain cool, and inside it there will be a homogeneous mass with a glossy sheen. You can use it as a frosting for a cake and a cupcake, a pie filling.

Properly melted chocolate has a smooth consistency and is thick and shiny.

Keep in mind that overheated chocolate very quickly changes its texture and taste, loses its plasticity and turns into a harsh grainy mass that solidifies almost instantly.

White for glaze

White chocolate is heated in the same way as dark or milk chocolate, but the power is set even lower, about 30% (250-300)... Otherwise, you will overheat it. Since white chocolate is often used for cooking confectionery glaze, in the process of melting it may need to be combined with other ingredients such as cream or butter.

Break or cut a white chocolate bar into pieces, or even better, grate or grind in a blender bowl. Place in a deep glass or ceramic dish and microwave, set the power to below medium. For the rest, follow the recommendations from the previous paragraph.

When melted white chocolate is mixed with softened butter, a smooth, even glaze can be obtained.

After the white chocolate has melted, let it cool slightly for 5 minutes, then mix with warmed cream or soft butter. This will prevent clumping and the chocolate will not clump when you make the icing for your cake.

With milk for the sauce

You will need 50 ml of milk or cream per 100 g of chocolate... The consistency of the melted chocolate will be softer and more fluid, it will not immediately solidify. For example, this method is great if you are making a sauce for chocolate fondue... We set the microwave power to 300 and melt the pieces of chocolate filled with milk in several steps of 30-40 seconds each, be sure to take out and thoroughly stir the chocolate mass.

V big company you can arrange a fondue party: put strawberries, cherries, slices of banana, apple or pineapple on skewers, dip in melted warm chocolate and enjoy the juicy sweet taste. For an original aroma, you can drop a little brandy or cognac into the mass.

Two easy recipes for a hot chocolate treat

Everyone loves hot chocolate. Cook it by classic recipe simply. Melt dark or milk chocolate in the microwave using the first method we described, and then add the same amount of hot milk to it. Stir well until smooth and microwave again. The contents in the bowl will gradually heat up and begin to boil. As soon as it increases in volume and begins to rise up, quickly turn off the oven and remove the bowl.

Choose deep dishes for cooking so that the boiling milk has room to rise.

Serve immediately and garnish with whipped cream or a scoop of vanilla ice cream.

Serve melted chocolate with milk with nuts and whipped cream

And if you love spicy scent and original taste, try to cook an unusual hot chocolate according to an oriental recipe.

You will need:

In a deep ceramic or glass dish, combine sugar, spices, grated chocolate and 1 glass of milk. Send to the microwave, setting the defrosting mode (150-200), for 6-9 minutes, without covering the top. During this time, remove the bowl twice from the device to thoroughly mix the contents. Then add 4 more cups of milk to the mixture (do it gently, stirring with a whisk until evenly) and put it back in the microwave, but for 9-13 minutes. Control the preparation: as soon as you see that the chocolate with milk is about to run away, immediately turn off the device and take out the bowl.

Before serving, the finished drink can be garnished with lemon or orange zest, a cinnamon stick.

Try in the microwave, only break into small pieces first. I recently made truffles, so I melted them in a micron.

One of the main components confectionery art Is chocolate. If we talk about the professional environment of kitchen craftsmanship, then they are more often used special recipes glazes that are different from the chocolate we are used to. At home, cooks are often used as glaze or decorate desserts.

Therefore, in this article, you will learn how to properly melt chocolate. You will also learn how to make melted chocolate liquid.

How to choose chocolate to melt

Chocolate with high content cocoa butter will allow you to make high-quality and delicious glaze... Therefore, do not skimp on purchasing this product. As part of good product there should be such ingredients as cocoa butter, cocoa beans, sugar and milk powder.

Expert opinion

Anastasia Titova

Confectioner

A warning! Product with raisins, nuts or other additives is not suitable for melting. In addition, a porous product must not be used.

If the wrapper indicates that this is a table or culinary / confectionery product, then this is what you need. To make inscriptions on desserts, it is the dessert type of product that is used. It is thick enough to allow writing.

The best option for glaze is couverture. However, it comes with a lot of cost. It fills up perfectly when heat treatment, and after hardening becomes "brittle". Its sale is carried out in special bakeries or pastry shops.

Before melting white chocolate, it would be good to familiarize yourself with its characteristics. Not everyone gets it right the first time. The product is quite delicate, so it is only melted in a steam bath.

How to properly melt

Before melting, the product is crushed and rubbed on a grater. The overheated product will contain lumps and excessive viscosity. Optimum temperature to obtain the fluid state of liquid dark chocolate - 50 ℃, and white- 45 ℃. In order to avoid product sticking and the formation of lumps, it must be constantly stirred during heating.

Water or other moisture in a different state (steam, condensate, etc.) must not get into the melted or melted chocolate. It will spoil the taste of the product. Pre-wipe the dishes used for melting dry. It should be noted that wood, plastic and silicone absorb moisture, while metal does not. Therefore, it is better to use metal kitchen utensils to stir the product.

Usually, the product is not completely melted, since the hard slices will melt on their own, but here a lot depends on what dessert recipe will be prepared. You can decorate with various goodies with chocolate icings. To prepare liquid glaze a little is added to the composition heavy cream or butter.

How to melt chocolate in a water bath

How well the chocolate is melted will determine how high-quality and visually attractive your icing will turn out. Prepare the pot first. with thick bottom. It will come in handy for preparing a water bath. So, fill the pot with water a little more than half and heat it to 75-85 ℃ on the stove, maintain this temperature.

Break the tile quickly and place it in a smaller pan. To prevent the product from burning during melting, it is better to give preference to containers with a non-stick bottom. It is important that the saucepan is completely dry, otherwise the chocolate will burn. Therefore, for greater persuasiveness, it is better to wipe the container just in case.

It is important that the smaller pot does not come into contact with the water in the larger pot. The fact is that overheating of the product will lead to the fact that not only its consistency, but also the quality of taste will change, therefore, the chocolate must be melted strictly according to the technology. So, for example, if you pour the product like mastic, it will crack after 3-5 hours if the main ingredient has been overheated. Especially moody in melting v home conditions white chocolate, as well as milk. This would be rather circumstantial if you are melting a black bar with less than 60% cocoa butter.

If you need to melt dark chocolate to decorate a cake, then do it over low heat. And if you have to melt white or milk chocolate, then after warming up the water bath, turn off the stove altogether. These 2 types of food heat up quickly and will take less time to melt. Use a wooden spatula or spoon to stir the food.

When the food has melted, wrap the pan with foil, having previously made several holes in it, to avoid condensation. Leave the chocolate under the foil for 2-3 minutes, this time will be enough for the product to finally melt and become smooth.

Using a multicooker to melt chocolate

There are many methods for melting chocolate using a variety of electronic kitchen appliances. Next, you will learn how to melt chocolate in a water bath using a multicooker. Low temperatures heating a multicooker will just help you, since you do not have to worry about overheating of the main ingredient.

So, the whole process consists of the following stages:

• Break the tiles into small pieces.
• Pour water into the multicooker bowl to the minimum mark.
• Install the steamer tray and place the food in it, it will be used as bowls with chocolate. But this is only possible if there are no holes in the tray.
• Install the program: "Steam cooking".
• Stir until melted.

The advantage of the method is that the multicooker works according to the installed program, and you only need to monitor what is happening.

How to melt chocolate in the microwave

If you know how to melt butter in the microwave, then it will not be difficult for you to make it in it. This can be done in two ways:

1. Place the pieces of chocolate in a glass or ceramic dish. Put it in the microwave for 1 minute. Take out the container, stir the mass and send it to the microwave oven for another 30 seconds. So repeat 3 more times.
2. If you have to make frosting or ganache, you can quickly melt the chocolate in another way. Set the microwave to defrost and place it in a container in it for 2 minutes. If the consistency does not suit you, then set it to warm up for another 1 minute.

This method is often used by pastry chefs to prepare decorations such as leaves, lace or flowers. Modern microwave ovens have enough power to process the product, while its quality will not suffer, and your baked goods will be decorated in accordance with the original idea. In a similar way, you can melt chocolate in the oven, there is no need to write about how to do this, since the whole process looks about the same. The only thing that you need to warm up the oven is to the minimum temperature.

In the bowl of the combine

If you are running out of time, then water bath for chocolate - this is not an option, as well as other methods of melting this product provided in the article. How to be? A faithful assistant can be food processor... How to melt chocolate for cake in a food processor?

1. Place 2/3 of the tile in the bowl of the food processor, it must be crushed beforehand or use a monetized product.
2. Heat the remaining composition, that is, 1/3 of the mass to 50 ℃ and add to the cold one.
3. Stir it quickly in a food processor. So you will achieve homogeneity, he will not lose his useful ystv and will acquire a pleasant shine.

A few more reminders on how to melt chocolate for a cake will help you avoid common mistakes in this matter and get a good result:

• Cannot be used for melting dairy, black or white porous chocolate.
• It is unacceptable to cover the container, as the resulting moisture will spoil the product, which you cannot get rid of later.
• To be able to do liquid consistency, a little water, cream or butter should be added.
• If you have to draw a picture, then the ingredient should be thick, for this reason it is slightly allowed to overheat it. Be careful as the product can become lumpy if heated too much.
• The melting temperature of the white bar is slightly lower than that of the black one, therefore, after heating the water for the water bath, it is better to turn off the stove, so the white chocolate will still melt.

Now you know exactly how to properly melt chocolate in a water bath and in all other ways that will allow you to cook original dessert to the delight of those you wish to pamper.

Perhaps there is no one among us who is indifferent to chocolate. This wonderful, delicious and fragrant dessert, brought by Columbus from the island of Guyana in the distant 16th century, has been a leader in the world of sweets for many years.

Sweet benefit

Chocolate is not only delicious - scientists say that regular use it in moderation (no more than 1 tile per week) has a beneficial effect on circulatory system, prevents the development of malignant tumors, helps to eliminate cholesterol deposits. And this delicacy is also considered an excellent antidepressant, since it contains theobromine and phenylethylamine - substances that raise mood and improve brain activity.

They eat it not only in solid, but also melted, and also make icing for decoration with it - many confectionery recipes involve the use of a fragrant delicacy.

But despite the apparent simplicity, this dessert is a rather capricious product - improperly melted tiles can simply turn into a too viscous or dry heterogeneous mass.

To small culinary miracle it turned out not only tasty, but also beautiful, you need to know which chocolate to choose and how to properly melt it for a cake, pastry, eclairs or pancakes.

How to choose?

As you know, there is great amount types of this dessert: bitter (black), milky, white, porous, with raisins, nuts, sesame seeds, roasted nuts, etc. All of them are good individually in their own way, but not every type is suitable for making glaze.

It is better not to use aerated chocolate - it is very difficult to achieve the required consistency and the required quality of the resulting mass, since its structure does not lend itself well to heat treatment.

The dark one takes longer to heat due to the high content of cocoa powder in it. But nevertheless, it is this type that is most often used by confectioners - sweet dishes with it turn out to be especially effective and refined.

Dairy lends itself well to melting, when hot it turns out to be viscous and not too liquid.

White is generally considered an ideal artistic material - with its help you can colorfully decorate, for example, homemade cake after adding the necessary food colors to the glaze.

In order for the confectionery mass to turn out homogeneous, shiny, look good and be convenient to use, you need to take pure product, without adding nuts, raisins, waffle crumbs and other impurities. When buying, carefully study the composition of the tile - the main components should be sugar, cocoa butter, cocoa powder and milk. No artificial flavors, colors or preservatives quality product should not contain.

How to prepare?

Before melting a bar of chocolate on the stove or in the microwave, it should be prepared for heat treatment:

• remove the hotplate from the refrigerator one hour before cooking. Cold product cooks more slowly; in addition, sudden temperature changes are detrimental to cocoa butter, therefore it is advisable that before cooking it is room temperature;
• chop the tile with a knife into small slices or grate - this way it will cook faster, and the glaze will turn out to be uniform;
• place the resulting crumb in a saucepan or stewpan with a thick bottom and walls, and grease its inner surface with a thin layer of deodorized (odorless) vegetable oil - this will make it easier for you to pour the glaze and subsequently wash the dishes.

How to melt chocolate?

It should be noted right away that in order for the mass to be homogeneous, water should not be allowed to enter the container during the process. It is also unacceptable to cover a saucepan or stewpan - condensation resulting from heat treatment can get from the lid into the dishes.

You should not bring the sweetness to a boil, since for a cake or other confectionery no boiling liquid is needed.

Remember! The melting temperature of dark chocolate is 55 ° C, milk - 45-50 ° C, white - about 45 ° C.

There are several ways to prepare liquid chocolate mass... Let's tell you more about each one.

Natural way

If you are going to please your loved ones delicious dessert, and outside the window is a sultry summer, you can cook a delicacy without using home appliances... Temperature in the sun in hot weather often reaches 40-45 ° C, so the container with crumbs can simply be put on a window or balcony. True, only white or milk chocolate can be melted in this way, since they have a low melting point.

In the oven

First, preheat the oven to a temperature of 60-65 ° C (no longer needed). Then pour the crumb into thick-walled pan and place it in the oven on the highest position, away from the fire. During the process, stir the mass periodically with a wooden spatula until it becomes liquid and smooth.

Similarly, in the oven, you can also melt chocolate in a water bath. To do this, boil water in a saucepan, heat it to 60 ° C, place a container with slices or crumbs in it so that the water covers the bottom of the pan by 2-3 cm.Then send everything to the oven for 10-15 minutes.

In the microwave

Many hostesses trust the preparation of microwave oven glaze - it's simple, quick and convenient. But to get perfect result before cooking, you should carefully study the question of how to melt chocolate in the microwave.

This process has its own tricks and nuances:

• use only the special thick-walled glassware Microwave-safe - plastic containers can spoil the taste of the dessert;
• set the minimum power or the "defrost" mode, then the melting will be uniform;
• open the oven every 30-35 seconds and stir the contents of the dishes;
• keep track of the time - it will take no more than 2-3 minutes to make a 100-gram liquid tile.

Note! Using a microwave oven to melt white chocolate with high quality will not work, since it has a low melting point and can quickly overheat.

Steam bath

In order to prepare the glaze in this way, prepare two pots (they should be selected in such a way that the smaller one fits completely into the larger one). Place the crumbs or slices in a small saucepan.

Hello everyone! Here, the other day I decided to bake a cake with chocolate icing. I wanted to do everything quickly, so I started looking for information on how to melt chocolate in the microwave. Yes, yes, it is with the help of a microwave. There was no time to mess with the water bath. And stand over the stove so that nothing burns out. It turned out that it is much easier to melt chocolate this way, and most importantly, faster. There are, however, their own nuances.

Since microwaves are of different power, you will have to adapt to your appliance. I will give general advice, but you will already be adjusting them yourself. Chocolate can burn, so you need to start with low power.

You will need to stir it at short intervals. When you get used to it, you will understand in which mode it is better to cook it. Someone will love to cook at maximum power in literally 30 seconds. And someone will set the defrosting mode and wait 5-10 minutes. At the same time, without worrying that the mixture will burn.

Also important is the choice of the product. Can filled tiles be used? I would not recommend it. Raisins, nuts, puffed rice will lead to uneven heating of the product. And our task is to quickly turn solid tiles into a liquid homogeneous mass.

Likewise, porous chocolate is not suitable for our purposes. There are many different additives, but cocoa is definitely not enough. Because of this, it does not melt, but curls up into lumps. This applies not only to porous tiles. On the Internet I saw the reviews of the hostesses, how "Alenka" rolled into balls in a water bath.

Choose any bar with a cocoa content of at least 60%. The exception is white chocolate. Cocoa in it is not more than 35%, but at the same time it does not roll into balls

One more important point- tile temperature. Do not put it in the microwave right after the refrigerator. A sudden change in temperature can adversely affect its consistency. And most importantly, chocolate is afraid of water. It is enough to stir the mass with a damp spoon and the desired consistency you can forget. The mixture becomes heavy. Stretches like rubber. Such icing is not suitable for decorating a cake, and even more so for a fountain.

Now, let's go directly to the recipe:

• It is better to break the cocoa bar into small pieces. Can be cut into portioned squares with a knife. This will melt the tiles more evenly and faster.
• Place the pieces of chocolate in a shallow bowl. Put in the microwave.
• Start small. I advise you to set it to 30% of the maximum power. If you have 800 watts, choose about 250-300 watts.
• Set the time to 15-20 seconds. After a lapse - stir the mass and set the timer for the same time again.
• Stir the mixture every 15-20 seconds. This should be done until you achieve complete uniformity of the product.
• If there are a couple of unmelted pieces left, do not rush to put the mixture back in the oven. Try mixing everything thoroughly. From the already melted mass, they can melt.

The most important thing is not to overheat the mixture. Otherwise, the mass will turn out to be too dense, with a bitter taste.

Note: If you grate the chocolate, it will melt much faster. In this case, the warm-up intervals should be 10 seconds.

Melted chocolate hardens rather quickly. In order to have time to apply it to baked goods, add a spoonful of sour cream. Also suitable for glaze warm milk or cream. Found on YouTube interesting video... It shows you how to properly melt chocolate in different ways.

Cocoa frosting for cake

It is suitable not only for covering the cake. It can be used to decorate cookies, cupcakes or cake. In order for it to be well applied and set, the proportions must be observed. According to of this recipe you will have liquid icing.

We need:

• dark chocolate bar with a cocoa content of at least 72%;
• butter 40-50 g;
• milk, about 30 g (fat 3.2%);
• two tablespoons of sugar;
• a tablespoon of cocoa powder.

Break the tiles into pieces and place them in a wide bowl. Add butter to it. It must be removed from the refrigerator so that it is at room temperature and kneaded with a fork. Next, the mixture must be combined with milk. It also should not be cold, since everything will be heated unevenly in the microwave. Unless you have a convection microwave.

Pour milk in a thin stream to our ingredients in a bowl. Then mix the cocoa with the sugar and stir in all the ingredients. Put the resulting mixture in a microwave oven at 800 W for three minutes. Every 30 sec. stir the mass so that it does not burn. This glaze is easily applied to the cake, the mixture is moderately liquid.

Decorating mastic

This confectionery coating is prepared with butter and nuts. We still choose chocolate without additives. Nuts will be added separately. They need to be ground in a blender or mill. It can be peanuts, almonds or Walnut... My favorite is chocolate with almonds. So, we need:

• 65-70 g butter;
• white chocolate - 100 g;
• icing sugar - ½ cup;
• warm milk - 1 tsp;
• vanillin and nuts to taste;

With the help of this glaze, you can make such decorations as in this photo.

Important: take butter and milk out of the refrigerator in advance. They should be at room temperature. Grind the nuts not very finely, so the nutty taste will be better felt.

Put the butter in a bowl, then chop the white chocolate and add to the butter. Send this mixture to the microwave for a couple of minutes. Remember to stop the process and stir the ingredients. White chocolate melts worse than milk or black chocolate. Therefore, the power can be set immediately to 50%.

When the chocolate is melted, add warm milk to it, icing sugar, vanillin and nuts. Mix everything thoroughly and return to the oven for literally 20-30 seconds.

How to heat for a sweet fountain

Mini chocolate fountains are very popular today. A heating element inside this appliance maintains a constant temperature of the preheated food. The mixture is fed to the very top using a special screw that rotates. Then it overflows from the top tier into the bowl. And so in a circle.

For this device, you need to buy special chocolate. It is portioned and melted directly in the fountain. But what if there is no special chocolate, but you want to pamper yourself with delicious? You can make a mixture using regular tiles. These mini-fountains have a capacity of 300 grams. Therefore, the number of tiles will depend on the volume of the fountain.

The product must be selected without additives with a cocoa content of at least 70%. Any bar chocolate will be too thick for this appliance. Therefore, it is diluted with cream, vegetable oil, strong alcohol.

You need to melt a cocoa bar in the microwave in the same way as I described above. Then add warm cream or brandy to the mixture. Dilute so that the mixture is sufficiently fluid. You can also add refined vegetable oil... For two chocolate bars a little less than 200 ml. After that, turn on the device and let it work for a few minutes. Then pour in liquid chocolate into the bowl and turn on the motor.

Original fruit dessert

This frosting is very easy to prepare. At the same time, it turns out quite interesting dessert... Use whichever chocolate you like best. It can be white or black tiles. For fruit decoration, you can use sesame seeds, crushed nuts. And coconut flakes or multi-colored sprinkles.

Fruits and berries must be washed and dried. If the fruits are large, then cut into slices, each of which strung on a fruit toothpick. Pour the powder that you will use into a bowl.

Break the tiles into pieces and melt in the microwave. For fruits, it is better to melt the tiles at the lowest power. It can take up to 10 minutes, but you get the consistency you want. When the mixture is ready, dip the fruit first into it. Then there are nuts, sesame seeds or coconut flakes.

Fruits look spectacular with different glaze... On the one hand, you can dip in white glaze, on the other into the dark. Place the dessert on a plate and refrigerate to set. Bon Appetit.

What recipes do you use to make cocoa frosting? Hope my tips will help you save time. Subscribe to updates, and also share recipes in social networks... I am waiting for you on the pages of my blog. Bye Bye.