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Chocolate Glace Icing

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  Chocolate 3 Ounce (preferably cou-verture or plain chocolate)
  Icing sugar 8 Ounce
  Water 2 1⁄2 Ounce (1/2 gill)

Break the chocolate into small pieces, put into a small bowl over a bowl of warm water and allow to dissolve.
Add the sieved icing sugar and water, stir until well mixed and smooth.
Use as required.
To apply Glace Icing, place cakes on a wire cooling tray over a large flat dish or clean table-top.
Petits fours and other small cakes that have to be coated all over are best dipped into the icing on a fork or skewer, then drained.
For large cakes the cake top should be fairly level.
Brush off any loose crumbs.
When the icing is of the desired consistency pour quickly into the centre of the cake and allow to run down the sides.
Avoid using a knife if possible, but if this is necessary use a palette knife dipped in hot water and dried.
Put any ready-made decorations on to the icing while it is still soft, but piped icing should be added after the surface is dry and firm.

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