I asked awhile back about making chocolate MMF (or maybe it was making chocolate MMF to get to black using a smaller amount of black color). Many posted to simply add cocoa powder. I did, and found the fondant impossible to work with. It was grainy, did not ever get elastic (it stayed sort of like a "Tootsie Roll") and I could barely work with it. It wasn't too dry or wet, just not elastic. I used baker's chocolate powder, sifted in as I added powdered sugar; the same stuff I use to make BC into chocolate BC.
What did I do wrong, or does anyone else have a better idea for making chocolate MMF?
I add 4 oz of melted unsweetened chocolate to my melted marshmallows. I continue just as I was making regular MMF. It's a much better texture than when I've added the powdered cocoa. HTH's
Just seen an ad for new Marshmallows that have just come out. They have chocolate, choc. mint, pina colada and german choc. You could use the choc. marshmallows to make your fondant and if you need more choc. at least you wouldn't have to add as much.
Great, thank you both!! Periperi: I'll have to try that way, because it's the only thing I have on hand right now. Ellie: I always wished for chocolate marshmallows! Finally!
OOops, forgot to ask: What recipe do you use, Periperi, that you add 4oz? I use Peggy's 16oz bag of marshmallows to 1.5-2 lbs. p.s.
The recipe I use is a 16 oz bag of mallows, 4 tbs of water, 2 lbs of ps and 1/4 cup of shortening.
Oh an a tsp of vanilla.
Thank you! I had *just* 4oz of unsweetened baker's chocolate left