How to make the perfect chocolate glaze: secrets to mirror shine and elasticity

You've probably encountered the fact that chocolate icing becomes dull after hardening or, even worse, cracks at the first touch of a knife. Many believe that the secret is in expensive chocolate, of course, it is better to use high-quality chocolate, but in fact, a lot is decided by the correct technique of combining the ingredients. Today we will analyze my signature method for making icing that remains elastic and shines like a mirror.

Step-by-step technology

Step 1. Preparing the ingredients

Never use large chocolate bars or whole sticks of butter. Chop the chocolate into small pieces with a knife (or use chocolate chips) and cut the butter into small cubes. This will ensure even and quick melting.

Step 2. The magic of simultaneous heating

The main question: together or separately? My answer is together. Put the chopped chocolate and the butter cubes in the same bowl. As they melt together, the fat and cocoa butter molecules gradually combine, creating a stable emulsion without temperature shock.

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Step 3. Water bath vs Microwave

• A special device for melting chocolate is the best option, which I enjoy using.

• Water bath: Make sure the bottom of the bowl does not touch the water. The steam should only slightly heat the container.

• Microwave: Heat in short bursts of 15–20 seconds, removing and stirring with a spatula after each.

Step 4. Residual heat work

This is a critical moment. When you see that about 80% of the mass has melted, and the rest of the chocolate still holds its shape, remove from heat! Start stirring vigorously with a silicone spatula. The residual heat will be enough to melt the rest of the ingredients. This will prevent the chocolate from overheating, which can cause it to curdle (become thick and textured).

#Tips from Olena Prokhorchuk for the perfect result

• Thermal shock: Never add cold butter to already melted hot chocolate. The chocolate can “curl” and it will be almost impossible to fix.

• Shine: If you want an incredible shine, you can add a teaspoon of corn syrup or honey at the end, but with the right ratio of 3:2 (chocolate to butter), the shine will be enough without additives.

• How to cut: To prevent the frosting on the cake from breaking, cut with a dry, room-temperature knife.

Thank you for cooking with me!

If you liked the recipe, share the result in your Instagram Stories by tagging my profile @Olena.Lovekitchen.me , I'm always happy to see your results!

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