Chocolate Icing

• 150 g sugar
• 150 ml water
• 300 g

Make a syrup using the sugar and the water Add the chocolate pistoles and whisk over moderate heat until the chocolate has melted and the mixture is smooth.

Heat to 110°C, or just below the soft-ball stage, known as the “thread” stage.

To test the stage, either use your fingers, dipped in iced water or make use of a sugar thermometer.