Group 1
Ingredient
KG
Fondant White - Extra Soft
2.000
Total Weight: 2.000
Group 2
Ingredient
KG
Chockex Supreme (melted)
1.000
Stock (simple) syrup
0.200
Apito Chocolate Paste
0.050
Total Weight: 1.250
1. Beat Group 1 until smooth.
2. Add Group 2 and mix until smooth.
3. Place icing in a saucepan or bain-marie and gently heat to between 40-42°C.
Yield: If icing is too stiff after heating it can be thinned down with stock simple syrup.
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