This recipe for chocolate icing was taught to students of the National Training School for Cookery in Buckingham Palace Road, London in 1909 and can be used to decorate sweet tarts and cakes.
Original Recipe: 'Chocolate Icing' (Book 2, 1909)
Speed: 15 mins. | Makes: Enough to ice 24 tartlets
INGREDIENTS
71ml of water
85g chocolate (we used dark)
227g icing sugar
1 tsp. vanilla essence
METHOD
1. Melt the chocolate in water and boil it well, being careful that it doesn't burn.
2. Take this off of the heat and allow the mixture to cool down slightly. Once at room temperature, slowly stir in the vanilla and icing sugar a little at a time until fully combined.
3. Use to decorate as you please. This icing is of medium firmness and can be piped onto cakes/pastries as well as spooned on.
Shown in the picture above with our recipe for 'Spiced Chocolate Tartlets' from the same book.
Original Recipes for 'Chocolate Icing'
'BOOK 2': High-Class Cookery Recipes for the National Training School of Cookery, 11th Edition (1909)
Author: Mrs Charles Clarke, Principal of the National Training School of Cookery
Publisher: William Clowes & Sons Limited (23 Cockspur Street, S.W. London, England, U.K.)