Few people dislike chocolate cream - it adds flavor to baked goods and, of course, gives "character" to any cake. According to this recipe, we prepare a cream with which you can not only lubricate the cakes, but also make various decorations on the surface of the products: the mass keeps its shape perfectly, it turns out, albeit airy, but stable. We recommend using chocolate with a cocoa percentage of 50-60%. The fact is that if the cocoa content is higher or lower than the specified range, then you will need to change the amount of cream to get the desired consistency. If you don't want to “play” with the proportions during the preparation process, you should choose chocolate with the specified characteristics.