When it comes to decorating a homemade cake or pastry, the first thing that comes to mind is to use chocolate glaze for this purpose.
All you need to get it is to melt a bar of chocolate.
To do this, you can use a microwave, melt the chocolate in a water bath, or even just leave it on a sunny windowsill.
But in most cases, the success of the “operation” depends not on the chosen method, but on the chocolate itself.
If you go to the store to look for a chocolate bar suitable for decoration, choose a bar with the highest percentage of cocoa beans - it will be easier to melt than the others.
Hence the conclusion: the best option is dark chocolate, which contains at least 75% cocoa beans.
On the contrary, white chocolate, due to the absence of cocoa powder in its composition, is the most capricious; it can curdle or end up being too viscous.
It is very difficult to melt a porous chocolate bar – it is better to eat it just like that. Finally, you should not choose chocolate with additives – raisins, nuts, liqueur, etc. should be added to the already melted mass.
