Do you need to coat a fluffy cake, decorate crisp cookies or give an extra touch of elegance to a parfait? Thecocoa glaze is a very versatile choice that can balance both simple flavors and more complex combinations. Prepared with just a few simple ingredients,cocoa glaze is within the reach of everyone, from experienced pastry chefs to beginners in the kitchen.
Find out ifcocoa glaze is the best choice for your desserts: let's get cooking!"
CHOCOLATE FROSTING OR COCOA FROSTING?
The main difference betweencocoa frosting and chocolate frosting lies in the basic ingredients. Unlike chocolate frosting, which contains butter and melted chocolate, cocoa frosting is prepared with cocoa powder, sugar, and liquids such as milk or cream.Cocoa frosting has the characteristic taste of cocoa powder: much stronger and more bitter than chocolate and capable of enhancing the flavors of more complex desserts.
Another difference between the two frostings is texture: chocolate frosting tends to be thicker and more compact, whilechocolate frosting is lighter and softer.
HOW TO MAKE COCOA FROSTING?
Preparing thecocoa glaze is a simple process that requires few ingredients:
Ingredients
- 135 g of caster sugar
- 22 g of milk powder
- 40 g of bitter cocoa
- 35 g of glucose syrup
- 100 g of water
- 85 g of fresh cream
- 115 g of cold neutral frosting
- 8 g of gelatin sheets
PROCEDURE
- Start by softening the gelatin: soak the gelatin in 40 g of cold water, squeeze it well and set it aside.
- In a double-bottomed saucepan, mix the sugar, milk powder and bitter cocoa with a whisk.
- Add the glucose syrup, water and cream. Stir well so that all the ingredients are combined.
- With the help of a heat-resistant pan lick, place the saucepan on the stove and continue stirring until it reaches a temperature of 103°. Once the temperature is reached, first add the cold neutral icing and then the rehydrated gelatin.
- Filter everything into a jug and blend the mixture with an immersion blender.
- Now pour the icing into a container, cover it on contact with plastic wrap and let the icing rest in the refrigerator for at least 12 hours.
- Before using the icing to garnish your cakes, you will need to remember to heat it up to 36°.
COCOA ICING, A FAVORITE OF FRENCH NOBLES
Thechocolate frosting derives from the use of cocoa powder, an ingredient that began to spread widely in Europe from the 17th century, after the introduction of cocoa from the Americas.
In 1685, French confectioner Philippe Dufour published a manual with instructions on how to consume chocolate in solid form, paving the way for the use of cocoa in desserts. In the early 18th century, cocoa became part of the desserts served on the tables of nobles, such as truffles, coated hazelnuts, and chocolate mousse. A key innovation was the invention of the hydraulic press by Dutchman Coenraad Van Houten in 1828, which made it possible to separate the cocoa butter from the dry part, resulting in a lean and easily processed cocoa powder.This invention made it easier to use cocoa in confectionery and contributed to the development ofcocoa powder-based glazes and couvertures
Cocoafrosting has since started to conquer palates all over Europe, still reputed to be an excellent alternative to chocolate frosting, perfect for cocoa lovers and those who prefer a more intense and less sweet taste!
