Ingredients

Group 1
Ingredient
KG
Fondant White - 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

Method

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.

Ingredients

Group 1
Ingredient
KG
Fondant White - 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

Method

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.

Category

Category

Bakery, Patisserie

Finished Product

Finished Product

Icings