Adding Modeling Chocolate To Fondant

Baking By staceyboots Updated 10 Aug 2011 , 4:53pm by staceyboots

staceyboots Posted 10 Aug 2011 , 4:26pm
post #1 of 3


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?


2 replies
AngelFood4 Posted 10 Aug 2011 , 4:40pm
post #2 of 3

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.

staceyboots Posted 10 Aug 2011 , 4:53pm
post #3 of 3

Hi Angela

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.


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