Back to Basics: Chocolate Icing
For our first Back to Basics edition, I am going to introduce to you on how to make lovely chocolate icing from scratch - perfect for cakes, crepes or any desserts!
What you'll need:
3/4 cup powdered sugar
2/3 cup water
10 1/2 semi-sweet chocolate
1) Make a syrup using the sugar and the water. Add the chocolate pistoles and whisk over moderate heat until chocolate has melted and the mixture is smooth.
2) Then, heat to 230 F, or just below the thread* stage. Read below to understand the "thread" stage.
3) When the chocolate sugar syrup has reached the correct consistency, remove the pan from heat, knock out the air by tapping the pan on work surface. Use immediately.
4) This icing makes enough to cover a 10-inch cake.
Understanding the "thread" stage
To test for "thread" stage, dip your fingers in iced water. Then, dip your fingers into the chocolate and pull apart. The mixture should stretch in a thread between your fingers.
And there you go! Your own home-made chocolate icing!
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