John Myers
When the cake or cookies are ready, the only thing missing is the perfect chocolate icing. But this is not that easy. We explain to you what needs to be considered.
How to make the perfect chocolate frosting
Making the perfect chocolate frosting isn’t that easy, because it shouldn’t be too thick, have a nice shine, be evenly distributed, and taste good too. We tell you the best tips.
- Ingredients (amount for one cake): 250g dark chocolate, 50g butter or margarine, 1 tbsp coconut oil or sunflower oil, or alternatively cream
- Dark chocolate with a cocoa content of 60 percent or more is best suited for the chocolate icing, as the taste is best then. However, milk chocolate can also be used.
- Begin the preparation by heating water in a saucepan. Make sure the water is not boiling, otherwise the temperature will be too hot for the chocolate.
- Put the chopped chocolate in a metal bowl with the butter or margarine and place it over the hot water. Be careful not to let the chocolate bowl touch the water. The easiest way to do this is with special melting pots.
- Slowly melt the chocolate and butter over low heat, stirring regularly. If the chocolate mass gets too hot, the chocolate loses its shine and turns gray afterward. Also, make sure that no water gets into the chocolate.
- When everything is mixed well, you can remove the bowl from the water bath. For a particularly beautiful shine, you can then add a tablespoon of oil, such as coconut oil, or a tablespoon of cream and stir well.
- Then the production of the chocolate icing is finished and it is time to apply it. The pastry should be completely cool so that the chocolate can dry faster.
- For muffins, the best method is to dip each piece into the chocolate batter. For biscuits, it is best to work with a pastry brush, for cakes, pour the chocolate into the center and spread it outwards using a large spoon.
- Small bumps and mistakes in the chocolate icing can also be corrected at the end by gently blow-drying the area.
