I know that chocolate fondant can be very easy as well as very tricky to make.
I made some recently and was going to post the recipe next week. However, I have one of my blog fans Turtle who has been requesting it for a while now and hasn't been very satisfied with her results. I hope this recipe works better for her and comes in time for her project.
Makes about 900 grams to 1 kg fondant.
Ingredients:
1 1/4 tbsp gelatine
1 1/4 tbsp glycerine
1/2 cup whipping cream
1/2 cup corn syrup
3 tbsp butter (45 grams)
2 tsp Vanilla
1/4 tsp salt
1 1/2 cup - Coco Powder (180 grams)
4 1/2 cup powder Sugar (490 grams)
Method:
Soak the gelatine in cream for 2 to 3 minutes. Place in the microwave for one min. Make sure the gelatine is completely dissolved.
Add the butter and continue to stir. The heat in the mixture should be enough to melt the butter.
Next add the corn syrup, gelatine, vanilla. I used dark vanilla so the color is brown
In a clean bowl. Sift the cocoa power, powdered sugar and salt. Use a whisk and mix thoroughly.
Strain the liquid mixture in the center of the bowl. Straining makes sure you do not have any undissolved particles in the liquid. They do stand out in the brown paste.
Continue to mix and knead lightly until you have a dough. Do not add more powder sugar unless needed.
You should have a nice pliable dough. It might be still a bit tacky or sticky but ones the gelatine sets it will be easy to work with.
Wrap in cling wrap or plastic wrap and let rest in the fridge for at least 6 to 8 hours or over night. Letting the fondant rest will help the gelatine set nicely.
Note: adding too much powder sugar will make the dough very tough and difficult to knead.
I just used this fondant on my Pirate ship cake and it was very easy to work with. I do hope you find this recipe easy to work too.Do let me know your results.
Until next time happy caking.
Thanks for stopping by.
Excellent recipe.I always wanted to know how to make a chocolate fondant.Thanks.
ReplyDeleteWhy would you use that? Molding chocolate has three ingredients and works just like fondant.
ReplyDeleteModelling Chocolate and Fondant are completely different mediums.
DeleteModelling Chocolate as the name suggest is best for modelling cause you can almost smooth out every seam unlike fondant.
Modelling chocolate is very tasty but it does not hold up so well as fondant. Especially in summer. Here in Israel the summer months are so hot that I almost never use modelling chocolate because it too messy.
My Peter Pan and the Pirate ship cake was made in summer and sat out in the garden for almost 2 hours. It wasn't sunny but it was hot and humid. But not a mess.
You can mix modelling chocolate with regular fondant to make a better medium. I think that's what candy clay is.
Modelling chocolate can be very expensive as compared to fondant if you use good quality chocolate and have to cover a big cake with it.
I hope this helps.
Veena
Thank you so much for this recipe! I just made my first batch. Very easy to make and tastes great,too! Can't wait to roll it out tomorrow
ReplyDeletehi... I have tried some other recipes, and they didn't work... thank you so much for this recipe... best regards from Croatia
ReplyDeleteHi, what can I use instead of corn syrup? In some of the recipes, they mainly use glucose. Is glucose a good substitute? Thanks
ReplyDelete