Chocolate Icing

• 150 g caster sugar
• 150 ml water
• 300 g<

Make a sugar syrup with the sugar and water. Add the chocolate pieces and whisk until combined. Cook over a low heat for 3-5 minutes until just before the soft-ball stage, when the “thread” stage is reached (110°C). Remove pan from heat and tap on the work surface to eliminate air bubbles. Use immediately. Makes enough icing to coat a 25-cm cake.