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Chocolate Icing

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  • Place the largest portion of icing sugar and the milk powder in a machine bowl fitted with a beater

  • Place the Gamma margarine, icing sugar, glucose and water into a suitable container and heat to 160°F

  • Add two thirds of this blend to the icing sugar and the milk powder in the mixing bowl

  • Mix until smooth, add the remainder of the blend and clear on slow speed.

  • Add the melted chocolate and blend well together on slow speed.

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