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White chocolate: homemade recipe. White chocolate: composition and properties How white chocolate is obtained

Chocolate can safely be called one of the favorite treats of many people. At the same time, a large number of stories, myths and sayings can be heard about him, especially when it comes to white chocolate. We invite you to consider the real facts about this product, and the conclusions will come up on their own.

About white chocolate

In our concept, it is a mass that has a brown color due to the addition of cocoa powder to it. But if we talk about white chocolate, then this is the complete opposite.

Despite this, the delicacy is no less popular and has found a combination with a large number of products, for example, it is used as a filling for muffins and pies, powder for cakes, an additive to yogurt and cocktails, and more.

White chocolate appeared in ancient times, in 1930. Nestlé was looking for a way to recycle cocoa butter. Thanks to this, it was figured out how to use this raw material with benefit and material gain. The product has a characteristic creamy taste, provided by the presence of milk powder.

Composition of white chocolate

Consider the composition of white chocolate in detail. It consists of:

Given this, one can argue whether it can be called chocolate if there is no cocoa powder in the composition, which characterizes the product as chocolate. Here lies the whole secret of what white chocolate is made of.

Benefits of white chocolate

The benefits of white chocolate are many. The main reason is that there is no cocoa powder in the composition of the treat. As a result, the excitatory and tonic effect on the human body is excluded. The following are the health benefits of sweets:

  • The content of cocoa butter has a beneficial effect, as it contains stearic, lanolin, oleic acid, vitamin E.
  • Has a positive effect on the skin.
  • Fills the body with positive energy.
  • Health benefits of a woman carrying a child.
  • The available substance tannin is useful in the medical and cosmetic fields, as it has anti-inflammatory properties.
  • It has a therapeutic effect on the bronchial system and lungs.
  • Used as masks, as it has the property of healing wounds on the skin.
  • Nourishes the skin, which becomes elastic and resistant to the negative effects of the environment. It also eliminates the appearance of stretch marks, early wrinkles, scars, acne and furunculosis.
  • In winter, a mask based on white chocolate prevents frostbite and chapping of the skin.

Harm of white chocolate

While this product has many useful properties, do not forget about the harm of white chocolate. First of all, the use of this delicacy is dangerous for those suffering from diabetes. It contains a large amount of sugar up to 50%.

Moreover, the calorie content of white chocolate is relatively high, due to the presence of milk fat. This negatively affects the metabolism.

Due to excessive use, addiction can form, which causes allergies and other negative reactions of the body. First of all, cocoa butter has a negative effect on the skin. A large amount of sugar in the product weakens the blood flow through the capillaries and small vessels. Because of this, limbs, the retina of the eyes and even the male genital organs can suffer.

However, the fact of a large amount of sugar, the high calorie content of white chocolate, and the like does not indicate that taking white chocolate is dangerous and strictly prohibited. Nutrition for diseases should be regulated by doctors through diet. As you can see, white chocolate is useful and harmful under certain circumstances. In everything you need to know the measure.

White chocolate while breastfeeding

Among the lovers of this delicacy, you can find many women who breastfeed their children. On this issue, you can hear a lot of opinions and even disputes. In any case, it is worth paying attention to some tips and recommendations from experts:

  1. In the first six months of nursing, it is better for mommy to play it safe and eliminate white chocolate from her diet.
  2. The baby is very sensitive to all changes in the mother's diet, so you should consider the possible consequences.
  3. If you decide to introduce the product into the diet, then it will be limited to 100 grams of chocolate.

To summarize, you can eat one tile per month. But not at once, but for 30 days. For example, you can eat a bar of chocolate for 4-5 times.

However, it is important to be careful, because if you do not take into account the characteristics of the baby, this can lead to the fact that he simply refuses to breastfeed. And this is fraught with bad consequences, because breastfeeding for a child is the main source of his nutrition. Therefore, after a small intake of white chocolate, be sure to observe the reaction of the child.

Recipes with white chocolate

The product itself has a pleasant taste among other types of chocolate. However, from it or with its addition, you can make a lot of goodies. This allows the special properties of the product. For example, the following products are known:

  • Raspberry cake with white chocolate.
  • Hot white chocolate.
  • Cheesecakes with strawberries.
  • Blondie with berries.
  • Cheesecake.

Among other things, you can cook a large number of cakes and all kinds of pastries.

How to make chocolate at home

If you prefer from a purchased one, then we offer you a simple instruction that will help you cope with this work yourself. The production of white homemade chocolate consists of several stages, requiring the following equipment and ingredients:

  • Silicone forms. It will be easier to remove milk white chocolate from them than from rigid plastic molds.
  • Cacao butter.
  • Sugar.
  • Milk and vanilla (1 sachet).

In the production of any type of chocolate, without exception, cocoa beans are involved. Small grains ripen inside the fruits of cocoa trees that grow in tropical countries.

After the fruits are harvested, they ferment for a week. Fruit fermentation gives cocoa beans their recognizable aroma and taste. Cocoa pods must be fully ripe, because unripe fruits will have a low content of cocoa butter or not enough sugar for fermentation. For the production of white chocolate, the presence of a large amount of cocoa butter is especially important. This type of chocolate contains no other cocoa products.

What is original white chocolate made from? According to the manufacturing method, all types of chocolate are the same, but the composition differs significantly from each other. Making dark chocolate requires the use of cocoa butter, chocolate liqueur and sugar. In the production of milk chocolate, in addition to the listed ingredients, milk is also added to the product. White chocolate, unlike its counterparts, of the above components has only sugar and cocoa bean butter, which is why it does not have the characteristic color and smell that is inherent in dark chocolate.

White chocolate is absolutely different from others, this sweetness also has its admirers. The taste of this product is far from that of ordinary chocolate, although the texture is very similar.

The opinions of chocolate experts differ. Some of them argue that white chocolate cannot be called chocolate at all. Rather, it's just sweet fudge. According to chocolate factory owner Diego Badar, the whole point of the white chocolate recipe is that the use of chocolate liquor extracted from cocoa is not implied. Only the oil of the fruit of the cocoa tree, obtained during the pressing process, works.

The question of what white chocolate is made of is often asked on various forums. The definition of white chocolate can be obtained by a product that has at least 20% cocoa butter in its composition. Some people claim they don't like white chocolate, but chances are they've never tasted real chocolate. Natural white chocolate is remembered for its rich creamy taste and pleasant vanilla aroma. The composition of white chocolate necessarily includes 15% milk powder and more than 50% sugar.

By the way, white chocolate is also made at home. Cocoa bean oil can be found at any pharmacy. Inexperienced housewives can add it a little more than prescribed by the recipe, however, this will in no way spoil the taste. finished product and make it even tastier.

For 100 g of butter, you will need 100 g of powdered milk and powdered sugar, as well as a bag of vanillin. The cocoa butter should be melted using water bath then add the rest of the ingredients. After complete dissolution, you need to mix with a mixer and pour into prepared forms, which must be put in the refrigerator for an hour.

A few tips for those who want to make white chocolate at home. If you want to get soft chocolate, then the molds can simply be put in the refrigerator, if hard, then directly in the freezer.

For a more natural product, honey can be used instead of powdered sugar, which is added to slightly cooled chocolate. White chocolate gets a more sophisticated look when using silicone molds or ice molds. A home-made product will be safer than a store-bought one - after all, only necessary ingredients. However, eating white chocolate has both pros and cons.

Despite the fact that the calorie content of white chocolate is the same as that of dark chocolate, vegetable fats are much more willing to remain in the human body. This is due to the fact that the process of their breakdown is not activated by caffeine. The advantage of white chocolate is the absence of allergens such as caffeine and theobromine, which are part of dark chocolate. homemade chocolate can be made healthier by adding raisins, nuts, and other fillers to his recipe. It depends on the taste and desire of the manufacturer.

Since childhood, each of us has developed a strong association with the word "chocolate". Cakes, candies, whole bars of this sweet gold - all with a characteristic color and taste. And then a completely new product with a familiar name appears in the world of delicacies. The question immediately arises: is it chocolate? It all depends on how you understand the meaning of this tasty word.

Many sources cannot agree on exactly what chocolate is. Some say that the presence of cocoa powder is a mandatory criterion, while others insist that only the oil of such a plant determines this dessert.

But be that as it may, white chocolate has already won the hearts of many gourmets and is on a par with its bitter and dairy counterparts.

In the footsteps of chocolate history

White chocolate began its long journey to your table in Central and South America. The Mayan and Aztec tribes have been making a bitter cold drink from roasted cocoa beans and peppers for many years. And since 1520, Hernan Cortes brought a novelty to Europe. Europeans did not like the drink in its original form and quickly turned into a hot and sweet dessert. Very expensive, by the way. Only representatives of the nobility could treat themselves to this yummy.

Chocolate, as we know it, came into this world with the light hand of the Dutch inventor Van Guten. In 1828, he invented an inexpensive method for pressing cocoa butter, which made it possible to create hard tiles. And about 50 years later, milk chocolate appeared, the production of which was established by the Swiss company Nestle. It was in her workshops that the first white chocolate was obtained in 1930.

It is surprising that he received his popularity only half a century later. Many did not know what white chocolate is made of and were wary of the new product.

What is real white chocolate made from?

Initially, Nestle just tried to get rid of excess cocoa butter. And how well it turned out. Delicate creamy taste sunk into the soul of gourmets. Even confectioners could not ignore this sweetness.

The composition of white chocolate has been brought to mind for a long time. And in 2004, the United States adopted a standard that was supported by other countries. From that moment on, a tile made from the following ingredients can be considered real:

  • cocoa butter not less than 20%;
  • dry milk 13-15%;
  • milk fat 3-4%;
  • no more than 55% powdered sugar or other sweeteners.

In the composition, vanilla or vanillin is usually present in a small amount to improve the taste characteristics of the tile. The presence of lecithin as an emulsifier is also considered normal.

Unfortunately, charlatans replace cocoa butter with other vegetable fats. This not only changes the taste. Some supplements can adversely affect health.

Real white chocolate melts easily in your mouth without leaving a greasy aftertaste. It has a delicate creamy hue and a light vanilla aroma. In addition, a real tile will never be cloyingly sweet.

Any sweetness brings pleasure and joy. Some “jam” their problems with desserts and treats. But what does sweet do to our body? In order to find out whether white chocolate is good for health, we will consider each of its components separately.

The main element of chocolate - cocoa butter, is the most useful part of the bar. It contains the following substances:

  1. Vitamin E is a powerful antioxidant. It prevents damage to cell membranes. It is also known for its positive impact on the human reproductive system.
  2. Vitamin B4 - lowers cholesterol levels in the blood, has a nootropic effect and acts on the body as an antidepressant.
  3. Oleic acid. Its main feature is lowering the level of cholesterol in the blood, which has a positive effect on blood vessels and improves blood circulation.
  4. Stearic acid. Normalizes the water balance of the body, helps to reduce swelling. Improves the absorption of many useful substances.
  5. Linolenic acid. Improves brain activity, relieving stress from nerve cells.

As you can see, the health benefits of white chocolate are quite obvious. But it is not in vain that people say that all good things should be in moderation. Do not forget that in fact half of the total volume of this product is sugar. Its harmful effects have been repeatedly covered in many scientific journals. Therefore, in addition to the benefits, white chocolate can also harm the body.

Consider Negative influence excess sucrose on the body:

  • It provokes drops in blood glucose levels, which cause emotional instability and addiction to sweets.
  • risk of obesity and diabetes. White chocolate is a very high-calorie sweet. For people who lead a sedentary lifestyle, a sweet "diet" is a direct path to diabetes.
  • Chromium deficiency. The features of modern food processing often deprive them of chromium, which helps regulate blood sugar.
  • development of caries. Sweet promotes the development of caries. This is due to the fact that sucrose deposited on the teeth is an excellent nutrient medium for the development of pathogenic bacteria and fungi.

The negative effects of white chocolate include the occurrence of an allergy to this product. Such healthy oil cocoa is a very strong allergic agent.

And any chocolate bar is not desirable for a pregnant and nursing mother. Although white chocolate does not have such a strong stimulating ability, however, it affects intestinal motility, contributing to the release of gases, which will cause anxiety or tearfulness in the baby.

The harm to health of white chocolate is easy to eliminate if you do not lean on the delicacy. 40 grams per day is the ideal option that will allow you to enjoy a delicate taste while maintaining health.

And what about calories?

This age-old dilemma - horror as you want sweets, but it's scary to gain a couple of extra pounds. And to be completely honest, the calorie content of white chocolate is quite high, however, like its darker relatives.

A standard white chocolate bar weighs approximately 110 g and has a calorie content of 595 kcal. The weight of one slice is about 5 grams, which means that its energy intensity will be approximately 27 kcal. Not encouraging results. But do not rush to despair. A whole bar of chocolate is completely burned by an hour of jogging or 3 hours of active typing at the computer.

It is important to give yourself small pleasures. Such an interesting and tasty thing as white chocolate must be in the diet of a happy person.

To date, the popularity of white chocolate is no less than black. In fact, their composition is practically the same, however, white chocolate does not contain such an important ingredient as cocoa powder, which gives dark chocolate a peculiar taste.

White tiles are often used in cooking. A variety of confectionery products, yoghurts or cocktails are often made from it.

goes well with desserts. The history of chocolate dates back to ancient times. Of course, his taste was very different from what we have now. Only later great amount time, we got the product that is now associated with chocolate. However, white tiles appeared relatively recently, in 1930. Its creator is the Nestle confectionery company. History of white chocolate begins in the 1980s. Creamy taste white tiles are provided due to the presence of milk powder in its composition. This is what attracts many culinary specialists from all over the world.

It contains many ingredients. The main ones are sugar, cocoa butter, vanillin and milk powder. The concentration of cocoa butter should not be less than 20%. If you notice this delicacy on the store shelf and it does not include the above components and their quantity, then you should not buy it. Many manufacturers are trying to save money on this, as a result, the finished tile is of poor quality. That is why many countries set strict requirements for manufacturers, and they do it right, because such a product has completely different taste qualities and can even harm your health.

The composition of such a low-quality dessert may include additives, dyes, sugar substitutes. But if the white tile contains trans and hydrogenated fats, then you definitely shouldn't buy it. These ingredients can have a negative effect on the body.

The main signs of a low-quality white delicacy are its taste, color, smell and texture. An improperly prepared product has a too sweet taste, bright white color, does not melt well, in contrast to high-quality tiles, which have completely different qualities. Its shade is creamy, the taste is delicate. It also has a pleasant vanilla flavor and melts well in your mouth.

chocolate mood












Obesity, metabolic disorders, exacerbation of a number of diseases - all this can be from overeating white chocolate

Is such a dessert useful for people with obvious health problems:

As you can see, there are two sides to everything: positive and negative. Which will prevail in this case depends on the amount eaten. To date, it is not known exactly how much chocolate you can and should eat. Heated debates on this subject are still ongoing. However, everyone unanimously agrees that a few tiled squares or two chocolate candies won't do any harm.

The main ingredients that are needed for cooking: cocoa butter, powdered sugar, milk powder. The mass of each of them should be 100 g. Cocoa butter can be found in pastry shops, if there are none, then in a pharmacy. In the finished product, it makes up 30% of the total mass of chocolate. You should pay attention to what you need to take exactly powdered sugar and not sugar. Since the first is much better dissolved and combined with the mass. The sugar may not completely dissolve and crystals will remain. However, you can melt it over a fire and add it in the same way as powdered sugar.

Cooking method:

Sometimes you really want something sweet. But then pangs of conscience begin, they say, sweets are harmful, badly affect the figure, spoil the teeth, and so on. Therefore, we have to look for an alternative, and one of these "outputs" is black bitter chocolate.

Undeniable benefits of dark chocolate consists of the following:

In order not to come across a fake, read the information on the wrapper carefully. As mentioned above, the cocoa content should be at least sixty percent, but cocoa butter should be at least thirty percent. This indicator must be followed. Also, when you break the tile, it should be hard, emit a characteristic crunch, but the color is not black, but rather dark brown.

V quality chocolate includes cocoa butter, powdered sugar (it should just be a little), grated cocoa. Nothing extra, but everything you need.

Cheer up with your favorite treat

Data prescription high spirits used all over the world, and what is most surprising, it is effective, and this is a scientifically proven fact. After tasting this delicacy, even the most gloomy person will definitely become kinder, and a difficult day will not seem so hard, fatigue will disappear, a smile and a sense of harmony will appear. What is it connected with? The fact is that white chocolate contains chemical elements that contribute to the production of the hormone of joy(serotonin). It helps a person overcome depression, forget about pain, and in large quantities even leads to euphoria. However, this does not mean that chocolate should be eaten in large quantities.

Everything needs moderation, and chocolate is no exception. A “kilogram of happiness” can turn into a decrease in efficiency and irritability, and even diseases, and this is due to sugar, which is an indispensable part of the composition of white tiles. You say that there is less sweet substance here than in a milk or black delicacy. Yes, that's right. But in any case, sugar can cause more than 70 problems to the body, lead to serious ailments, including deadly ones.

Perhaps the most beloved and popular dessert on our planet is chocolate. He is adored by everyone, regardless of age, social status and income level. There are many types and varieties of this magnificent delicacy - black and creamy, tiled and bars, hot and in the form of figures of your favorite fairy-tale characters. However, non-traditional white chocolate raises the most questions. What is it made from? Why is he this color? And is it permissible to call it chocolate at all?

An amazing novelty of a popular product was invented in the 20th century, in the stylish 50s, in Switzerland. The experiment of Nestle confectioners turned out to be very successful - chocolate bars of unconventional white color were to the taste of fans of this product. Today, neither its recipe nor its light shade is a secret.

The fact is that the composition of this chocolate includes products that have a white color - milk, sugar, vanilla, cocoa butter. The absence of cocoa bean powder, which has a rich brown color known to everyone, determines main feature white chocolate. The traditional bitter note in the taste of this product is also not felt, only a barely noticeable, light aroma of cocoa, which is interrupted by vanilla.

So what is white chocolate made from?

Its correct composition, which directly indicates the quality of the international standard product, is offered below:

  1. Cocoa butter - 20 percent.
  2. Powdered milk - 14 percent.
  3. Fats - 4 percent.
  4. Sugar - no more than 55 percent.
  5. The emulsifier is lecithin.

Calorie content - 541 kcal. Color - ivory. The taste is creamy with a touch of caramel.

However, not all manufacturers in the world adhere to such a high standardization. And instead of cocoa butter, a white chocolate bar can contain much cheaper hydrogenated fats, artificial flavors that mimic the smell of cocoa, dyes and emulsifiers.

Only a specialist or a big fan of this sweet product who has tried various varieties from well-known manufacturers can distinguish such a surrogate by taste.

Varieties and popular brands

Today, almost all chocolate manufacturers produce a white variety of chocolate. However, the leaders of this industry are still the Swiss - Nestle, DeLaffe, Dolce Albero.

Their eternal rivals are the Austrian companies Alpen Gold, Milka. In Germany, sweet lovers appreciate Schogetten products, Ritter Sport, Lindt. The Italian company Maestrani occupies a worthy place in this market, along with the French Valrhona and the Spanish Valor.

The UK traditionally conquers the sweet tooth with the help of Сadburu, and the USA is famous for the products of Mars and Hershy's.

Today Russia has also become one of the best producers of the sweet industry. Therefore, its confectionery companies produce high-quality products that seriously compete with foreign manufacturers in their market.

These are the brands "Red October", "Rot Front", "Odintsovskaya confectionery factory”, “Babaevsky”, “Russia”, “Russian Chocolate”, “Victory of Taste”.

Moreover, Russian buyers and residents of the countries of the former USSR can evaluate the quality of white chocolate when buying in a store not only by the brand name, but also by Gosstandart certificates. Each tile indicates the performance of products using a special marking that determines the quality.

Here are the designations:

  • TU GOST 6534-89 "Chocolate";
  • TU "Chocolate".

This means that the products meet the state standards of the Russian Federation.

Types of white chocolate in their composition, and hence the taste, do not differ much.

Therefore, its varieties are classified according to form, not content:

  1. The tile is a cast version of a rectangular shape. There is white chocolate, airy, porous.
  2. Patterned - produced in the form of figurines of animals, fairy-tale characters.
  3. Figured - flat figures in the form of various objects, for example, coins and medals.
  4. Bars - with caramel, nut, fruit, etc. fillings. It is sometimes made from a combination different types chocolate - milk and white, include chocolate paste.
  5. Pasta is a mass with all kinds of inclusions, including from different types of chocolate.
  6. Glaze is a special liquid chocolate that is used to make various culinary products.

White chocolate can be produced in pure form, and with fillers in the form of nuts, dried fruits, candied fruits, coconut chips and its pulp, pieces of fruit and fruit jellies, syrups, biscuit crumbs, wafers, mixed with other types of chocolate and even rose petals.

How to make white chocolate at home

White chocolate, unlike its dark counterpart, can be made at home with your own hands. They can decorate almost any pastry, even Easter cakes.

This will require the following products:

  1. 100 g cocoa butter. It can be bought at a pharmacy. The final product of this component will contain even more than a tile from the store - as much as 30 percent.
  2. 100 g of powdered milk;
  3. 100 g of powdered sugar;
  4. Vanilla - to taste.

The algorithm of actions to primitivism is simple:

  1. First, melt the cocoa butter in a water bath.
  2. Then slowly add the powdered sugar into it, stirring.
  3. After that, also, little by little, mix in milk powder and at the end - season with vanilla.

The hot mass must be poured into molds, which must first be greased with butter. You can add nuts to each of them if you wish. Cool in the refrigerator for an hour.

This homemade chocolate can be poured over any confectionery products of your own production.

The benefits and harms of delicious treats

Any sweet product has its advantages and disadvantages. Cocoa butter is rich in useful vitamins and minerals. These are, first of all, vitamins of groups B, E, K, PP, C, A. In addition to traditional sodium, potassium, magnesium and calcium, this product also contains trace elements of metals - zinc, iron, copper. The presence of selenium, manganese and phosphorus is especially valuable.

Like any oil of vegetable origin, it also contains a set of fatty acids necessary for the body.

Therefore, white chocolate has its positive properties.

  • For example, vitamin K promotes better absorption of calcium. This means that almost all of this trace element will be successfully absorbed by the body.
  • A sufficiently large percentage of iron content will help restore its daily requirement.
  • Vitamin E has anti-aging properties.
  • Selenium improves immunity.

White chocolate, like dark chocolate, can improve your mood.

But at the same time, nervous excitement does not occur, which causes caffeine and other similar substances that are present in cocoa powder and, accordingly, in dark chocolate.

However, there are also disadvantages. And the main disadvantage is a lot of sugar. This substance causes many diseases, up to type 2 diabetes, tooth decay, joint dysfunction. White crystals provoke overweight and all diseases associated with this condition.

Therefore, you should not include a bar of white chocolate in your daily diet. It is necessary to weigh all the pros and cons, coordinating them with the state of one's own health. But to restore strength after an illness or at the time of physical or excessive emotional stress is quite acceptable.

A small amount of white chocolate will help create a festive or romantic mood.

The use of white chocolate in cooking

White chocolate is used in cooking in a variety of qualities - in the form of filling, fudge, glaze. Liquid - for adding to various drinks, mousses. Shavings - to decorate various desserts. There are a huge number of possibilities, you just need to apply a creative approach, and the usual homemade treat may acquire a new, more pleasant shade of taste.

white chocolate ganache for cake topping

Ganache, or Ganache - French chocolate cream on cream. It is good for cakes, candies, and is best used to make a great cake topping. The recipe was for many years the secret of French culinary experts, and today it is available to any housewife.

White chocolate cake topping ganache is a thick paste that can be used to create a smooth surface. Its structure is plastic, all pits, bumps will be hidden under a layer of beautiful cream. It can be made from any type of chocolate, but we present a white chocolate recipe.

For cooking you will need:

  • half a kilo of white chocolate;
  • a glass of the fattest cream.

The delicacy is prepared like this:

  1. Tiles need to be broken into small pieces or grated on a coarse grater.
  2. Boil the cream and pour into the grated chocolate.
  3. Beat the composition with a mixer until all the lumps are completely dissolved into a single soft mass.
  4. Close the surface of the cream tightly with a film. Even small air bubbles should not be left, since any contact with air turns the surface of the cream into a rough crust.

Warm ganache is put in the refrigerator for at least 8-10 hours, and preferably at night. It should acquire a denser consistency during this time. Then the cream should be taken out of the refrigerator and let it warm up for about two hours.

Now you can work with him, decorate the cake.

How to make white chocolate frosting

Delicate, fragile white chocolate icing is a great addition to homemade cookies, cakes and even sweets. A cake covered with such a composition looks very attractive, almost professional. Also, white chocolate icing you can cover Easter cakes for Easter.

Here's what you can make it from:

  • 2 white chocolate bars;
  • half a glass of the fattest cream;
  • 50 g butter.

Cooking algorithm:

  1. We rub the chocolate on a coarse grater, after holding it in the refrigerator.
  2. Heat the cream until it boils and pour into the chocolate chips.
  3. Dissolve chocolate and stir well.
  4. Now the moment has come for the butter, which will also go into this mixture.
  5. Next, beat the icing so that not a single lump remains - everything should turn into an even, beautiful mass.
  6. Let the icing cool slightly in the refrigerator for ten minutes, and then fill it with our confectionery - a cake, pastries or something else.
  7. We are waiting for the glaze to harden.

It is perfect for cakes - baskets and tubes, but its main application is the decoration of cakes. It perfectly levels the surface, as it turns out to be thick and elastic.

This cream will pleasantly surprise you with its delicate and silky texture. They can layer any cake, fill cakes, tubes and baskets. In general, this is literally an indispensable ingredient in a confectioner's workshop!

You will need the following products:

  • white chocolate bar;
  • a glass of the fattest cream;
  • 4 egg yolks;
  • Art. a spoonful of butter.

And then everything is simple:

  1. We break the chocolate and send its pieces directly into the container with cream.
  2. We heat the composition and dissolve the chocolate in the dairy product.
  3. Shake the yolks until smooth and send them to the creamy mixture.
  4. Only now it can be boiled for a couple of minutes.
  5. The cream is almost ready, it should be cooled, stirring from time to time.
  6. In a slightly warm composition put soft butter and beat the mixture with a mixer. We choose the highest power.
  7. When the cream changes color, becomes lighter and more magnificent, you can complete the process and use the finished delicacy for its intended purpose.