Chocolate glaze-i

1 serving


Sugar is dissolved in water and syrup is boiled. Its readiness is checked as follows. To the drop of syrup on the saucer, you need to touch the outer surface of the teaspoon and raise it if sugar "threads" reach for the spoon, the syrup is ready. After that, cocoa powder is added to the syrup, slightly cooled and to achieve crystallization of the glaze, a spatula or spoon is periodically lowered into the glaze and the mass is ground against the edges of the pan. After such manipulation, the glaze is made lighter, a thin shiny crust is formed on its surface, for the sake of which we started our work.