Help! I am making a chocolate cake with ganache filling this weekend. I wanted to cover it in chocolate fondant - thought it would top it off nicely. I did a practice run of the chocolate version of Michele Foster's fondant. Didn't turn out so great. It looked wonderful when I first made it, but after it sat overnight it became very tough - kind of like a giant tootsie roll. I tried adding more glycerin, but it just didn't work out. When I went to cover my cake with it, portions of the fondant just tore off as I was draping it over the cake. Sorry this is long, but I really wanted to make the chocolate fondant versus my usually mmf. Any tips or suggestions would be greatly appreciated.
I have found that if i make the chocolate fondant out of the cake bible then mix with that dreaded wilton fondant, it works wonderfully and it doesn't taste at all like wilton. But it is as workable as commercially made chocolate fondants that i have tried.
Thanks. Maybe I'll give that a try.