Piping chocolate
plain or milk chocolate 200 gm
icing sugar 50 gm
water 2 drps
1. Melt the chocolate in a bowl over a bain marie
2. Mix with the sifted icing sugar
3. A few drops of water are added to give piping consistency
4. Keep covered at 32°C in a bain marie while using

Chocolate glaze
sorbet syrup 250 ml
bitter or plain coverture 120 gm
unsweetened cocoa powder 40 gm
1. In a bain marie heat chocolate to 40°C
2. Heat syrup with cocoa, whisking continuously
3. At 50°C pour syrup into chocolate whilst whisking until smooth and shiny
4. Can be stored for up to seven days refrigerated in an airtight container

Chocolate Saveur
dark chocolate (melted) 230 gm
butter (melted) 100 gm
ground almonds 60 gm
rice flour 80 gm
milk 120 ml
eggs (separated) 2 pc
c. sugar 180 gm
1. Melt the chocolate in a round based bowl over a bain marie
2. Stir in the melted butter and the ground almonds
3. Mix together the flour the milk and the egg yolks
4. Whisk the egg whites while gradually adding the sugar
5. Fold the three mixtures in together
6. Spread the mixture onto a baking sheet lined with silicone paper
7. Bake at 180°C for 20 mins

Boiled chocolate icing
castor sugar 275 gm
chocolate 100 gm
cocoa powder 50 gm
water 8 tbs
1. Bring the ingredients to the boil until it is thick and reaches 180°C
2. Pour half onto a marble slab and work it with a palette knife until thick and creamy
3. Stir it back into icing.

Chocolate sauce
water 500 ml
sugar 80 gm
bitter chocolate 150 gm
cocoa powder 30 gm
cream 75 ml
1. Boil the water and sugar until it has the consistency of a thick syrup
2. Mix the cocoa powder to a smooth paste with a little water
3. Stir the cocoa into the syrup and add the cream
4. Bring the mixture back to the boil, remove from the heat
5. Stir in the chocolate, and allow to cool