Dark chocolate icing with a shiny, gel-like appearance, moderately compact, but with some give. A new receipt with 10% dark chocolate and 4% fat reduced cocoa powder gives it a pleasant chocolate taste and a lovely smooth, melt-in-the-mouth texture. Versatile, can be used both at temperatures both above and below zero. The icing can be diluted 10% with basic syrup, or water to make it more fluid. Contains no hydrogenated fats. Operating recommendations: Heat at about 35°C, without stirring; emulsify with an immersion blender, and glaze. It can be diluited with water or syrup for negative temperature desserts. In pastry, suitable for icing all kinds of items such as Bavarian creams, mousses and light creams to be kept at temperatures above and below 0°C (from +4°C to -18°C). In ice cream making, suitable for icing all kinds of items such as semifreddo and ice cream cakes to be preserved at temperatures below 0°C (-18°C).