Chocolate Icing without Sugar

Liquefy the cocoa butter and cocoa powder in a water bath at about 35 °C Celsius. Crush the sweetener tablets into powder in a mortar or cup and fold in. Liquid sweetener is not suitable because it contains water. Once the whole thing is blended, let the glaze cool a tiny bit. Make a test with the fingertip or taste on the lip. The glaze should no longer feel warm, but it should still be liquid. After that, it is right for frosting in detail.

Self-made jelly fruits can be dipped, for example. Either with a wooden stick or with an old fork, the tines of which are bent apart a little so that the excess glaze can drain off better.

This chocolate frosting is as detailed as cooking chocolate and can be used the same way. You can dip any kind of homemade chocolates in it.

Tip: Feel free to use better chocolate – the more delicious the result will taste!

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