Chocolate Fondant

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Permalink Reply by Theresa Happe on December 30, 2009 at 10:56am

Yes, you're right. The added dryness of the cocoa powder as opposed to the powdered sugar is really what throws it off balance. Sure, I'd love your recipe! Thanks!

sherrycanary said:

Theresa (Teri if I may)

I make chocolate mmf...yummy to the tummy...I just replace a 1/4 to 1/3 cup (depending on the color you want ) of ps with cocoa powder....It tastes like tootsie roll...just a word of caution...you may not need to knead in all the ps if you use cocoa powder...the first batch I made of it I diligently added all the ps but the fondant became tough after awhile...I would also add a bit of corn syrup or glycerin to the mmf recipe when making chocolate. I add the cocoa at the melted marshmallow stage as opposed to trying to knead it in like the ps...hope it makes sense. I have the recipe all written out if you need it.
Happy Caking
Sherry

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Permalink Reply by Alene on November 18, 2010 at 10:06am

Theresa, did you ever find a chocolate fondant recipe that works, I'm in need of a recipe.

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Permalink Reply by Deah on November 18, 2010 at 10:27am

Try this one - http://www.cakeswebake.com/forum/topics/michele-fosters-fondant-copied

The chocolate version is at the bottom of the recipe. I use this one all the time. Better quality chocolate yields a better flavor. I've used Belgian chocolate and Ghirardelli bittersweet.

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Permalink Reply by Theresa Happe on November 18, 2010 at 3:42pm

Confession time. I ended up buying satin ice.

Alene said:

Theresa, did you ever find a chocolate fondant recipe that works, I'm in need of a recipe.

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Permalink Reply by Mizztry on April 8, 2011 at 12:19pm

Hey Theresa,

I'm looking to buy the chocolate Satin Ice, how does it taste???  And is it a dark brown color?  What would you do if you needed to lighten the color, but still maintain the chocolate flavor?

Thanks!!

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Permalink Reply by jeri c on April 9, 2011 at 3:27am

Ha Ha... I was going to say.. my recipe is Satin Ice.   Tastes like tootsie rolls Meera... I love it. It is very dark brown and you can just add white or ivory to make it lighter and yes it keeps the chocolate taste.  I love it.  If you look in my albums, I have used it on several cakes.  Did one last summer that was the dark chocolate and lighter chocolate on the same cake.  It is the pleated one. 

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