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Chocolate glaze
Glaze as such was first mentioned in documents from the 17th century. However, at that time, they used sugar glaze, not chocolate glaze made from cocoa, to prepare desserts. And this cake coating received its official name only in the second half of the 18th century.
How to cook Chocolate glaze
Step 1
Mix sugar and cocoa in a deep bowl. Mix thoroughly. Add milk. Mix until smooth. Add softened butter to the future glaze in small pieces.
Step 2
Cook the chocolate glaze. Pour the glaze into a thick-bottomed saucepan. Bring it to a boil over medium heat, stirring constantly. Remove from the stove and leave to cool slightly.
Chocolate glaze - FAQ About Ingredients, Baking Time and Storage
Yes, dark cocoa powder can be used for a deeper chocolate flavor, but it may make the glaze slightly less sweet. Adjust sugar to taste if needed.
Absolutely! Substitute the milk with almond, oat, or coconut milk, and use dairy-free butter or coconut oil instead of regular butter.
Store it in an airtight container in the fridge for up to 1 week. Reheat gently in a microwave or on the stove with a splash of milk to restore consistency.
Yes, freeze it in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat with a little milk or water to smooth it out.
For a thinner glaze, whisk in warm milk a teaspoon at a time. If too thin, simmer gently while stirring to thicken, or briefly chill it in the fridge.
Yes! It works great as a drizzle for doughnuts, cakes, or brownies. For a glossy finish, apply while the glaze is still slightly warm.
Swap sugar with a keto-friendly sweetener like erythritol or monk fruit blend and ensure your cocoa powder is unsweetened for a low-carb option.
Definitely! Stir in 1/2 tsp vanilla extract or 1 tsp instant espresso powder while cooking to enhance the chocolate flavor.
Stirring prevents the sugar from burning and ensures even thickening. A smooth, lump-free texture depends on consistent stirring.
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