Chocolate glaze for Easter cake

Cooking method

1. Step 1:

   

   Which chocolate is best to use? If you melt a cheap bar, you won't get a nice chocolate glaze. So choose a good-quality bar with a high cocoa content and no extra additives. Good chocolate shouldn't contain soy lecithin. Don't buy aerated chocolate or bars with fillings like nuts, raisins, and other add-ins. Picking the right chocolate isn't everything, though. The next step is knowing how to melt it properly.

2. Step 2:

   

   Any type of chocolate can be melted. The ideal temperature for melting dark chocolate is about 120°F (50°C), while for milk and white chocolate it's around 113°F (45°C). If you exceed that, the chocolate mixture will start to thicken badly. To melt chocolate over a water bath and get it smooth, break the bar into small pieces ahead of time.

3. Step 3:

   

   First, set up the water bath itself. Pour water into a pot or saucepan and bring it to a boil. Choose a smaller bowl that will sit on top of the pot of water without its bottom touching the water.

   Make sure no water (steam or condensation) gets into the chocolate — it can ruin the texture of the glaze. Use only dry dishes and a dry spatula for stirring.

4. Step 4:

   

   To get a pourable glaze from dark chocolate, add warm cream or melted butter to the chocolate, at a ratio of one tablespoon for every 50 grams of chocolate. Keep stirring the mixture the whole time, or it will turn out grainy.

5. Step 5:

   

   Stirring constantly, work the chocolate to a smooth, even, pourable consistency. Never leave the mixture unattended. Don't try to melt the chocolate down completely — it can scorch. It's better to take it off the heat a little early and keep stirring with the spatula; the remaining unmelted pieces will dissolve on their own.

6. Step 6:

   

   Once the chocolate glaze is smooth, take it off the stove and start coating your Easter cake or any other baked treat.