Chocolate Frosting (or Sauce)
A soft chocolate frosting for coating or as a ganache alternative.
Ingredients
chocolate couverture
8 oz (240 g)
syrup (see page 257)
3 oz (90 g)
Instructions
1
Melt the Chocolate
Melt the chocolate over a double boiler.
2
Heat the Syrup
Heat the syrup to about 120°F (49°C).
3
Mix
Gradually add the syrup to the melted chocolate in small amounts, stirring thoroughly after each addition. The mixture will initially thicken to a toffee-like consistency, then gradually loosen as more syrup is added until it reaches a texture similar to fondant.
4
Adjust the Consistency
If necessary, add a little more syrup to adjust the consistency. Use it as a covering glaze in the same way as fondant. Once set, it forms a thin shell while the frosting underneath remains soft.
