In Romanian: Glazura de ciocolata


  • 6 oz / 170 g sugar
  • ½ pint / 250 ml water
  • 3 – 4 tablespoons grated chocolate or cocoa


  1. Set the water to boil with the sugar.
  2. Remove foam.
  3. Test the syrup as for sherbets.
  4. When it is sufficiently thick, remove from heat and mix with 3 – 4 tablespoons grated chocolate or cocoa.
  5. When still soft, spread over the cake.

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