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Chocolate Coating

1 large cake, 2 roll-up cakes, 12 - 18 cupcakes, or 36 cookies
Vegetarian Diet, France Double Boiler

Some people (like me) think that everything coated with chocolate is better. Following this recipe will result in a nice, shiny, and slightly soft chocolate coating that would work great for most applications, including cakes and cookies. You will also find here modifications of this recipe to reach a really...

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... solid coating for dipping fruit, cookies, etc.

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Tom the Chef Tom the Chef Founder
December 14, 2023
Example of Fancy Cakes: Parisian Chocolate Cake with cream and chocolate coatingtop view
  • 10 min.
  • 20 min.
  • 1/5
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Ingredients:

* If you are looking for a chocolate coating which will be solid after hardening, skip the water and reduce the amount of butter to 2 TBSP. Use a silicone spatula instead of a whisk.

** The choice of chocolate chips is up to you. I personally prefer 60% dark chocolate.

Tools:

Directions:

1. Melting:

Let’s start the preparation of the Chocolate Coating by preparing a water bath.

1.1.

Prepare a water bath by placing about 1” of water in a medium pot and covering it with a medium bowl.

1.2. Bring the water to a light simmer on medium heat, then lower the heat to low, and place into the top of the water bath (the medium bowl):

¾ cup of butter
2 cups of chocolate chips
2 TBSP of hot water

Stir with a whisk until about ½ of the chocolate melts and all ingredients are partially dissolved (about 2 minutes).

2. Cooling of Chocolate Coating:

2.1.

Remove the pot from the heat (leave the bowl in the pot with steaming water) and keep stirring until all chocolate melts and all ingredients are fully combined (about 2 – 4 minutes).

2.2.

Then, let the mixture lightly cool with occasional stirring to reach a preferred working temperature, which is between 85 – 100°F (about 3 minutes).

2.3.

Then coat the cake, pastry or dip in your cookies or fruit.

About the Author:
Tom the ChefFounder
# 1
  • Published Recipes: 269
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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