Melt the margarine in a water bath.
Chop the chocolate, add to the melted margarine and let it soften. Always stir during this process. The chocolate should never get too hot and also make sure that no water penetrates into the chocolate mass.
When the chocolate mass is stirred nice and smooth, mix in the oil and let it cool down.
Now slowly heat the chocolate icing again.
Preparation Tip:
Heating the mixture a second time makes the chocolate glaze nice and shiny!
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