I'm new to fondant and made my first batch of chocolate MMF last night. But it didn't taste very chocolatey and wasn't as dark brown as I wanted. So I tripled the amount of melted chocolate and cocoa powder. Even though the consistancy was good last night, as I feared this morning it is too stiff.
Anyone have an tips on flavoring MMF to make taste more chocolatey without effecting the consistancy.
i've never added cocoa powder to mine.. i have added the chocolate candy melts and it turned out fine.. when it sits awhile it will normally be stiffer than regular MMF but once you start working with it and rolling it around it will soften up.. i also toss my MMF in the microwave for about 10 seconds and it softens nicely.... you can get dark chocolate candy melts to make it darker even..
mine tasted like toosty rolls..
i've never added cocoa powder to mine.. i have added the chocolate candy melts and it turned out fine.. when it sits awhile it will normally be stiffer than regular MMF but once you start working with it and rolling it around it will soften up.. i also toss my MMF in the microwave for about 10 seconds and it softens nicely.... you can get dark chocolate candy melts to make it darker even..
mine tasted like toosty rolls..
Did you use this on the grapevine wreath in your pictures?
What was the amount of candy melts you added, to get your chocolate MMF to come out chocolate color.
I have made some and it turned out light brown.
I do all sorts of experimenting with colors and flavors and am not opposed to trying something as simple as say Nestle Quik Chocolate milk powder (the best!), for a bit more flavoring. Throw in some dutch process cocoa powder and it should be fine, unless you want even darker. Then Gel might be in order, in addition.
Can you use regular chocolate? I want to attempt to make chocolate MMF but it's already so disgustingly sweet, I want to add something to cut it...like dark chocolate. I don't really want to use candy melts because they're chocolate-flavored wax...but I don't want to waste some lovely Lindt 81% cocoa dark chocolate if others have already determined regular chocolate won't work in MMF, either...anyone?
After reading this last night, I was wondering if the unsweetened Baker's (or other type brand) baking chocolate in bar form would work?
You wouldn't be adding any more sweetness, or the dryness of the powder form.
Has anyone tried this?
That is what I used, I think I used 3 squares, I added it after it was mixed. It did taste chocolate but it was very light in color. I guess you could try adding more squares to it, or maybe adding it to the melted marshmallows first. I just haven't tried it again.
After reading this last night, I was wondering if the unsweetened Baker's (or other type brand) baking chocolate in bar form would work?
You wouldn't be adding any more sweetness, or the dryness of the powder form.
Has anyone tried this?
The recipes I've seen for chocolate MMF called for 1 oz melted unsweetened chocolate & 1 Tbs cocoa powder (for 16 oz marshmallow & 2lb powder sugar).
That's what I started with. But you couldn't really taste the chocolate over the sugar. So I ended up using 3 oz melted chocolate & 3 Tsp cocoa powder. Then fondant tasted kinda like Tootsie Roll.
I made the cake last night. I did have some trouble with the chocolate fondant it had a tendency to crack. I'm assuming its the amount of melted chocolate I added that it made the fondant too stiff.
I tried making chocolate mmf one time and had no luck at all! If anyone perfects this i'd love to know the right mix - type and amount of chocolate, etc to get a chocolate tasting and looking chocolate fondant.
Debbie
[quote="ttatummmThe recipes I've seen for chocolate MMF called for 1 oz melted unsweetened chocolate & 1 Tbs cocoa powder (for 16 oz marshmallow & 2lb powder sugar).
That's what I started with. But you couldn't really taste the chocolate over the sugar. So I ended up using 3 oz melted chocolate & 3 Tsp cocoa powder. Then fondant tasted kinda like Tootsie Roll.
I made the cake last night. I did have some trouble with the chocolate fondant it had a tendency to crack. I'm assuming its the amount of melted chocolate I added that it made the fondant too stiff.[/quote]
What color was the fondant? Maybe you could add a little crisco to help with the cracking.
Did you use this on the grapevine wreath in your pictures?
What was the amount of candy melts you added, to get your chocolate MMF to come out chocolate color.
I have made some and it turned out light brown.
YES.. the grapevines were done with chocolate MMF... i just added a cup of melted chocolate candy melts into the mix right after i added the melted marshmellows to the sugar... it was a cup BEFORE melting... you can buy dark chocolate candy melts too that will make it darker...like i said before it can be a bit stiff but once you knead and work it it softens up a bit... i also do this same thing with red candy melts.. then i can add red coloring to it and its easier to achieve..
ps.. it tastes like tootsie rolls, if i havent mentioned that before..
tye ~ did you add color to yours to get it that color brown or did the cup of candy melts make it that dark?
Debbie
Thank you tye. My first attempt at chocolate mmf was a disaster!
Debbie
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