Ileana Saldivia (sugarrealm), owner of Sugar Realm Bakery, shares her very own chocolate rolled fondant recipe, ideal for molding into her decadent acorn truffle stems and versatile enough to be used in all your decorating projects!
For more of Ileana’s elegant treats, check out her blog!
Yield: Approximately 1/4 lb.
Store: Airtight container, room temperature for up to 12 months.
ROLL into a taped log, and curve to simulate acorn stem.
INDENT top of fondant stem with toothpick or the back of a small brush.
SET aside and let to dry before adding to the acorn top.
Hints for success:
My recommended commercial fondant brand is Carma – Massa Ticino. Satin Ice is my second choice.
Work in small batches while incorporating cocoa powder to fondant, and knead slowly to prevent cocoa powder puffs.