Cooked chocolate frosting

Put in a copper pot sugar, Couverture chocolate crushed and sifted cocoa.

Finally pour the water and mix the ingredients with a wooden spoon, then bring to the boil.

Cook the mixture until it reaches a temperature of 106-108 degrees (this happens when, raising the icing with the spoon, you can form a thread that does not break), stirring and lively focus.

Clean the rim of the pot often with a wet brush, so that it doesn't form crystals.

When it is ready, mix the icing in the pot or in a bowl, stir it constantly with a spatula or a wooden spoon, changing direction and by tilting the container to slide it to the edge.

Operating in this way the glaze becomes, little by little, thick and glossy.

Put half of the frosting and stir into marble with a spatula, i.

e.

move continuously.

When will have hired a creamy consistency, then add the rest of the frosting, which thus becomes dense faster.