Chocolate topping 2 (Cokoladni preliv 2)

Chocolate topping is a thick and creamy sauce made from chocolate and heavy cream. It is used for topping pancakes, ice cream, cakes and drinks, as well as for decorating desserts. It adds a rich, intense chocolate flavor and a beautiful shine to any treat.

Ingredients: 50 g of dark chocolate or milk chocolate, 50 ml of heavy cream, 1 teaspoon of cocoa powder, whipped cream (optional), for sprinkling - cocoa powder or grated chocolate.

Preparation:

0. Break the chocolate into pieces.

1. Heat heavy cream over medium-low (3 of 6) or low (2 of 6) until almost boiling but not boiling.

2. Remove from heat and add chocolate.

3. Wait for 1 minute, then mix until the mixture becomes smooth.

4. Add cocoa powder and mix well.

5. Allow to cool slightly before using.

Tip:

You can pour the topping on the inside of the glass before adding the frappe or over the whipped cream for a stronger chocolate flavor.

How to add chocolate topping to mocha frappe?

1. Apply the chocolate coating on the inside of the glass with a spoon or by squeezing it out of the bottle.
2. Pour the prepared mocha frappe into a glass.
3. Add whipped cream over the frappe.
4. Pour a little more chocolate topping over the whipped cream.
5. Sprinkle it with cocoa powder or grated chocolate.

Plus tip:

For a more intense chocolate flavor, you can add 1-2 tablespoons of the chocolate topping directly to the blender along with the other frappe ingredients. 

 Using the chocolate topping: 

1. Over ice cream and ice cream sundae.
2. As a topping for crepes - French pancakes and American pancakes.
3. For waffles and Balkan waffles 
4. With fruit salads, especially with strawberries and bananas
5. As an addition to milkshakes and frappes.
6. For decorating cakes and plain cakes.
7. Over muffins and cupcakes.
8. Like fruit sauce.
9. For filling croissants and crepes 
10. Over sutlijas - sweet rice cooked in milk, semolina porridge with milk or pudding.
11. As an addition to oat porridge.
12. For decorating cheesecakes and creamy desserts.
13. In layers of dessert in a glass with cream and fruit.
14. As an addition to hot chocolate or coffee.
15. For decorating the edges of glasses for cocktails and soft drinks.

The chocolate topping is tastiest when it is slightly warm or at room temperature, because then it spreads the easiest and gives a nice shine to the desserts.

Cokoladni preliv je gust i kremast čokoladni sos koji se pravi od cokolade i slatke pavlake. Koristi se za prelivanje palacinki, sladoleda, kolaca i napitaka, kao i za dekoraciju dezerata. Dodaje bogat, intenzivan čokoladni ukus i lep sjaj svakoj poslastici.

Sastojci: 50 g crne cokolade ili mlecne čokolade, 50 ml slatke pavlake, 1 kašičica kakao praha, umuceni slag (opciono), za posipanje - kakao prah ili rendana čokolada.

Priprema:

0. Čokoladu izlomite na kocke.

1. Zagrejte slatku pavlaku na srednje niskoj temperaturi (3 od 6) ili niskoj temperaturi (2 od 6) skoro do ključanja, ali da ne provri.

2. Sklonite sa sporeta i dodajte čokoladu.

3. Sačekajte 1 minut, pa mešajte dok smesa ne postane glatka.

4. Dodajte kakao i dobro sjedinite.

5. Ostavite da se malo prohladi pre upotrebe.

Savet:

Preliv možete sipati po unutrašnjosti čaše pre dodavanja frapea ili preko šlaga za jači čokoladni ukus.

Kako dodati cokoladni preliv u moka frape?

1. Kašikom ili istiskanjem iz bočice nanesite čokoladni preliv po unutrašnjim stranama čaše.
2. Sipajte pripremljeni moka frape u čašu.
3. Dodajte šlag preko frapea.
4. Prelijte još malo čokoladnog preliva preko šlaga.
5. Pospite kakao prahom ili rendanom čokoladom.

Savet plus:

Za intenzivniji čokoladni ukus, 1–2 kašike preliva možete dodati direktno u blender zajedno sa ostalim sastojcima za frape.

 Upotreba preliva od cokolade: 

1. Preko sladoleda i ledenih kupova
2. Kao preliv za palacinke i americke palacinke 
3. Za vafle i galete
4. Uz voćne salate, posebno sa jagodama i bananama
5. Kao dodatak milkšejkovima i frapeima
6. Za dekoraciju torti i kolaca
7. Preko mafina i mini kolačića 
8. Kao sos za voće
9. Za punjenje kroasana i palacinki
10. Preko sutlijaša, griza sa mlekom ili pudinga
11. Kao dodatak ovsenoj kasi
12. Za ukrašavanje cizkejka i kremastih dezerata
13. U slojevima dezertnih casa sa kremom i voćem
14. Kao dodatak toploj cokoladi ili kafi
15. Za dekoraciju ivica casa kod koktela i bezalkoholnih napitaka

Čokoladni preliv je najukusniji kada je blago topao ili na sobnoj temperaturi, jer se tada najlakše razliva i daje lep sjaj dzeertima.