Choco-Pan

Decorating By eggsnbakin Updated 8 Oct 2008 , 8:00pm by CakesByJen2

eggsnbakin Posted 8 Oct 2008 , 4:36pm
post #1 of 4

I bought a 4lb. bucket of the bright white choco-pan over the phone yesterday. It should be here Friday. I was going to use Wilton fondant, but decided at the last minute to try this after I saw it at the Sugar Art show a couple weeks back.

Has anyone used this? I'm accustomed to Wilton fondant, which I hate, so I would love for this to be a good product. I'm using it on two cakes due on Sunday, and I want the cake to tasted good.

Also, how does it hold up? It says you should refridgerate the cake after is it covered with the choco-pan, which is a no no with fondant.

Should you use it for figures, or will it not dry?

Just curious if anyone has experience with it....


Thanks!!

3 replies
JoAnnB Posted 8 Oct 2008 , 7:21pm
post #2 of 4

It can be a bit softer than wilton, but it will work fine. It might be a bit soft for figures, but it depends on the size and details.

PaulaT Posted 8 Oct 2008 , 7:36pm
post #3 of 4

Hi,
I purchased Choco-pan in the dark chocolate a while back. It tastes so much better than Wilton and smells wonderful. It is pretty soft so I added my own gumpaste to it to give it more strength for drying. I used it to make a bow, teddy bears and dots for a baby shower cake. It worked great. Not sure how it will work without the gumpaste added to it though. I used about a 50/50 mixture. Other than that I typically use Satin Ice fondant and Satin Ice gumpaste and highly recommend it for taste, quality and pliability. It's a fantastic product. I purchase mine from Into the Oven. Good luck and post pics!! Have a great day. thumbs_up.gif

CakesByJen2 Posted 8 Oct 2008 , 8:00pm
post #4 of 4

I was just going ask about Choco-pan, too. I just got a bucket of the dark chocolate to use for a ribbon on a wedding cake, and I was going to experiment with the rest. But I'm a little concerned because when I opened it to have a taste, I found that it is pretty hard, and I had to break off a piece, as opposed to being able to just pinch off a bit. Is this normal for Choco-pan, or did I get a old batch?

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