We heat the glaze either over steam, but carefully, the water must not boil and the maximum temperature of the glaze should not exceed 45 degrees. The method of heating the glaze in a glass or ceramic bowl in a microwave oven has proven to be the best. We can use the glaze for different purposes and we will then proceed accordingly with heating and melting.
1. If we want to use the glaze to cover cakes so that it remains soft when cut, we make it a so-called fake ganache. Heat the whipped cream (minimum 31% fat) on the stove to the boiling point, set aside and pour the frosting into it. The ratio of 60% frosting and 40% whipped cream has proven to be the most effective for this frosting. (for one cake with a diameter of 20 cm, 40 ml of whipped cream and 60 grams of frosting are enough.) Stir the frosting in the hot cream until it comes together nicely into a smooth liquid consistency and we can slowly pour the frosting over the cooled cake. Then let it harden in the fridge.
2. If we want to use the glaze on smaller cookies so that it is firm, shiny and does not rub off when the cookies lie on top of each other, the microwave oven comes into play. Heat the glaze with 100% fat (such as Omega) in a bowl on medium heat. First for 20-30 seconds, then we take it out, mix it and put it back again, and then after ten seconds we repeat the process several more times until the frosting is smooth. This way you won't burn the frosting. Then we already use the small sugar for topping in the usual way. (dipping, painting with a brush, etc.)
3. We can also use the glaze for so-called filigrees. There, the icing is not diluted with anything, heat the icing cubes in the microwave again after ten to twenty seconds and mix in the meantime. After melting, fill a piping bag with a thin tip and spray filigrees on baking paper or foil, peel it off after it hardens and use it to decorate various desserts and cakes. Such decorations can last for several months in the box.
Ingredients: c ukr, hydrogenated palm kernel fat, cocoa powder, emulsifier ( lecithin E322 ), emulsifier E476, food aroma, salt. May contain traces of peanuts , milk , tree nuts and lupine .
Cocoa solids min. 13%
Nutritional values in 100 g: energy 2332 kJ/555 kcal, fat 35.96 g (of which saturated 32.95 g), carbohydrates 53 g (of which sugars 51.33 g), fiber 4.45 g, protein 2.7 g, salt 0.06 g
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