Quick tip #1: Chocolate topping that cuts nicely and doesn't crack (Brzi savet #1: Cokoladni preliv koji se lepo sece i ne puca)

For a nice, shiny and soft chocolate topping, use 10% oil in relation to the amount of chocolate.

For example:

• 100 g of chocolate and 10 g of oil
• 200 g of chocolate and 20 g of oil
• 300 g of chocolate and 30 g of oil

The oil makes the topping thinner, shinier and prevents it from being completely hard and brittle after cooling.

For topping over cakes, plain cakes, muffins or desserts in a glass, 10% is a good starting ratio.

If you want a slightly thicker topping, you can add 5-8% oil.

Za lep, sjajan i meksi cokoladni preliv koristite 10% ulja u odnosu na kolicinu cokolade.

Na primer:

• 100 g cokolade i 10 g ulja
• 200 g cokolade i 20 g ulja
• 300 g cokolade i 30 g ulja

Ulje cini preliv redjim, sjajnijim i sprecava da nakon hladjenja bude potpuno tvrd i lomljiv.

Za preliv preko torti, kolaca, mafina ili dezerta u casi, 10% je dobar pocetni odnos. 

Ako zelite malo gusci preliv, mozete staviti 5–8% ulja.