Chocolate MMF

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Permalink Reply by Stampinsher on March 21, 2010 at 12:31pm

Ooooohh, I am so glad you posted because I am a chocolate lover and wanted to know about this. So when you were doing the marshmallows, you melted the chips separately? Then combined it all at the last moment? Can you estimate how much of the chips you used or is it our best guess to our own taste? What kind of chips; milk, dark; ghirardelli, nestles, or no name brand "store brand"?
Thanks in advance!
Sher
I am a beginner and trying to absorb all of the wonderful advice/suggestions so I can learn and improve!

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Permalink Reply by Sharon on March 21, 2010 at 7:22pm

All I did was added 1\2 cup so semi-sweet chip to the marshmellow before mircrowaving. Once all melted I added 1/2 cup of good cocoa powder - sifted.. Then I add this to the confectioners sugar (adjusting for the fact that I added 1/2 cup of cocoa powder already). I usually make my fondant by feel now and I found it was a little dry so I kept wetting my hands to wet the fondant until I was satisfied with the consistency. Good luck with it. I served the cake today and everyone loved the chocolate fondant...

Stampinsher said:

Ooooohh, I am so glad you posted because I am a chocolate lover and wanted to know about this. So when you were doing the marshmallows, you melted the chips separately? Then combined it all at the last moment? Can you estimate how much of the chips you used or is it our best guess to our own taste? What kind of chips; milk, dark; ghirardelli, nestles, or no name brand "store brand"?
Thanks in advance!
Sher
I am a beginner and trying to absorb all of the wonderful advice/suggestions so I can learn and improve!

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Permalink Reply by Cyndy Kiefer on March 22, 2010 at 7:16pm

Which MMF recipe did you use to do this? I love MMF and would like to try doing this for some of my cakes.

Thanks! Cyndy

Sharon said:

All I did was added 1\2 cup so semi-sweet chip to the marshmellow before mircrowaving. Once all melted I added 1/2 cup of good cocoa powder - sifted.. Then I add this to the confectioners sugar (adjusting for the fact that I added 1/2 cup of cocoa powder already). I usually make my fondant by feel now and I found it was a little dry so I kept wetting my hands to wet the fondant until I was satisfied with the consistency. Good luck with it. I served the cake today and everyone loved the chocolate fondant...

Stampinsher said:

Ooooohh, I am so glad you posted because I am a chocolate lover and wanted to know about this. So when you were doing the marshmallows, you melted the chips separately? Then combined it all at the last moment? Can you estimate how much of the chips you used or is it our best guess to our own taste? What kind of chips; milk, dark; ghirardelli, nestles, or no name brand "store brand"?
Thanks in advance!
Sher
I am a beginner and trying to absorb all of the wonderful advice/suggestions so I can learn and improve!

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Permalink Reply by Keegan Luvs Cake on March 22, 2010 at 7:42pm

Thanks! Could you share your full recipe? I tried making chocolate MMF once and it was a dry crumbly mess. I finally found a regular MMF that works but have yet to find a chocolate one.

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Permalink Reply by Sharon on March 22, 2010 at 8:11pm

This is the recipe I use.

Marshmellow Fondant
Originally from Wilton's Facebook Page

This is the first mm fondant recipe I ever made...worked out very well. It is really sticky at the start, but keep going, and keep greasing your hands...it will all come off...

Ingredients
16 oz. Mini marshmellow
2 tbsp water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps with the pliability
1 tsp vanilla
2 lbs (approx. 7 cups) confectioners sugar, sifted
1/2 cup Crisco or veg. shortening - is for greasing your surfaces and hands, don't forget to grease the bowl and spoon you will be using for melting the marshmellows.

Instructions
1.Grease micro safe bowl and heat proof spoon with Crisco.
2.Place marshmellow and water into bowl.
3.Micro about 2 minutes - stopping and stirring at 40 second intervals. Mixture should be soupy.(this might be a good time to add the coloring is you want only one colour)
4.Take out of micro and add corn syrup, lemon juice, salt and extract. Stir well
5.Sift confectioners sugar into mixture - 1 cup at a time. After 5 cups, grease your hands with crisco and knead the mixture in the bowl. Add the 6th cup and continue to knead.
6.Grease your work surface and turn mixture out of bowl onto counter.
7.Sift remaining sugar, regrease hands and knead well.
8.If mixture seem soft add powdered sugar, (if hard and cracking add water- 1/2 tsp at a time)
9.Shape into mound and put a coating of Crisco on outside, double wrap in cling wrap andput into Zip lock bag - extracting all the air.
10.Allow to rest overnight but can be used after sitting 1 hour.
Additional notes
Add food colouring to the soupy mixture (much easier) or knead in later(this is harder). Tips: If eating the fondant use the MM recipe...taste better then the store one. Use cornstarch when working wih fondant, if sticky

Chocolate Fondant
I added 1/2 cup of chocolate chips to the marshmellow then microwaved it. Once it was all melted I added 1/2 cup of good cocoa powder(sifted) to it. Then I added this to the confectioners sugar.

Keegan, mine was also a bit dry but i just kept adding some water to it, till I liked the consistency....I always do my fondants this way....Sorry I can't give you exact measurements. Just remember to keep greasing your hands for that helps your fondant also.

I hope you keep trying it for it is good.

One thing you have to remember that because you are adding cocoa powder you have to adjust your confectioners sugar accordingly.
Good luck with it. I covered a two layer 10" cake with it.
Hope I was a little help.

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