Chocolate icicle

The most difficult things can sometimes be the easiest to accomplish. I believe its all about your state of mind. If you think success, you will have success. One of the things wrong with individuals in this world today, is the sad fact that many of us don’t believe in ourselves as much as we should. Once you lose the doubt and look to yourself for encouragement rather than others. I think life would begin to take a different shape.

The same philosophy can be applied to chocolate cake. There are problems you will have to face, such as, getting the water measurement accurate, not to over chocolatize your senses, and did you get the right kind of chocolate. I like to keep it simple and in doing so, everything else becomes extravagant.

Measure water consumption by texture, not what’s on the box ( watered out chocolate is horrible tasting)

Chocolate icing is traditional but be careful not to over do it.

Don’t be afraid to play with other flavors with the chocolate (ex. raspberry)

Make sure you thoroughly cool the cake before applying another layer ( you don’t want broken cake)

I think I fair okay with chocolate, it’s just so traditional. There only a number of ways you can change it before making it unattractive to your senses. I took on the task regardless, I was pleased with the outcome, but I don’t usually make chocolate unless it is requested by someone. For those that love chocolate, with my tips, you’ll love it even more. Most food can be interpreted the way you want it, so it doesn’t have to be difficult if you envision it to be easy.