Chocolate Glacé Icing is a traditional British recipe for a classic light brown icing (frosting) made from icing sugar blended with stock syrup and dark chocolate that's flavoured with vanilla extract or coffee essence. The full recipe is presented here and I hope you enjoy this classic British version of: Chocolate Glacé Icing.
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This is a traditional icing (frosting) traditionally made with stock syrup, which gives the icing a glossy appearance. However, you can substitute water to which a few drops of oil have been added.
Ingredients:
340g icing sugar stock syrup, to moisten
vanilla extract and/or coffee essence, to flavour
60g dark chocolate
Method:
Set the icing sugar in a bow and add the stock syrup by degrees, beating until the mixture attains the consistency of thick cream. Beat well with a wooden spoon, adding the flavourings as you beat (and the oil if you are using water to mix). Stand the bowl in a bain-marie (double boiler) and continue stirring the icing until it is just over lukewarm in heat.
Grate the chocolate, add a little water then melt before stirring into the icing. Heat through to just over lukewarm again.
At this point pour the icing over the middle of your cake and if the icing is the right consistency it will run over the top of the cake and down the sides. If necessary help the spreading process with a palette knife (but this should not really be necessary). Allow to harden, trim any excess icing from the plate and serve.
