Chocolate icing, cake topping
Use Felchlin chocolate icing to cover cakes, gateaux, fruit and more.
The mixture is also suitable as a dip for fruit (chocolate fondue).
Ingredients
Preparation
Chocolate icing
1. Heat the full cream until just before cooking, then remove from the heat.
2. Add the couverture and mix.
3. Frost the apricot cake at approx. 35°C.
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