Has anyone had any success adding modeling chocolate (dark chocolate) to fondant?
I can make the modeling chocolate quite easily and I use Michele Foster's fondant recipe; however, when it comes to combining the two the mixture always seems to crumble and look dry.
Any advice? What ratio of m/chocolate to fondant do you use?
I've mixed modeling chocolate with MMF without any problems and at all different ratios too. I just knead the modeling chocolate until pliable, knead the MMF until pliable then knead them both together.
Just be careful to not over-knead the chocolate though or else it'll get too warm, the oils start to separate and it'll start to break apart/crumble. Let it sit a little between kneading to cool down a bit then continue to knead.
Thanks for the response.
Maybe I overkneaded the modeling chocolate too much. I should probably knead it until pliable, let it cool and then knead it into the fondant.
I will let you know how it works out.