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LOCATION: Recipes >> Cakes Icing >> Chocolate 11

Print this Recipe    Chocolate 11

CHOCOLATE FROSTING

8 oz. bittersweet couverture chocolate
8 tbsp butter

Couverture is chocolate with a high proportion of cocoa butter.

Break the chocolate into small pieces and cut the butter into
chunks. Place both in a double boiler. Melt slowly and stir until
fully mixed. Prepare a bowl with *very* cold water and set the
boiler insert in it. Working quickly, stir the mixture round in
the pot, pulling some up the sides. When the frosting on the sides
just begins to solidify, incorporate it back into the chocolate at
the bottom of the pot and immediately pull the pot out of the cold
water. The frosting will be ready to spread at this point.

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