In a saucepan add any optional flavoring to the heavy cream. Heat the cream until hot but not boiling. Remove the zest or lavender. Remove from the heat. Stir the chocolate into the cream until smooth. Let cool until almost spreadable, but still pourable. This can be kept warm over a double boiler or remelted in the microwave. Yield: Enough for a 6-inch, 9-inch, 12-inch cake. If covering the cake for 100 people, use 12 cups of chocolate (about 5 pounds) and 3 cups of cream. Recipe by: Cooking Live Show #CL8950 Posted to MC-Recipe Digest V1 #786 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (2034g)|
|Recipe Makes: 1|
|Calories from Fat: 5968 (57%)|
|Amt Per Serving||% DV|
|Total Fat 663.1g||884 %|
|Saturated Fat 402.7g||2013 %|
|Monounsaturated Fat 188.5g|
|Polyunsanturated Fat 21.4g|
|Cholesterol 702.4mg||216 %|
|Sodium 1718mg||59 %|
|Potassium 5318.4mg||140 %|
|Total Carbohydrate 1068.9g||314 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 1065.2g|
|Protein 110.3g||158 %|
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Calories per serving: 10483
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