I just bought a heap of Callebaut milk chocolate really cheap, only $34 for 10 LB at S&C. I have seen some of the most beautiful fondant icing cakes on this website but, not many made with chocolate. Does anybody know how to make fondant icing using milk chocolate so that I can create a flavorful chocolate iced cake that is also elegantly done?
Need a Recipe and Technique for Making Milk Chocolate Fondant
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Sorry for not clarifying. I went crazy and bought about 80# of chocolate because it was cheap. $20-$34 for 10lb. Now I'm trying to use it in creative ways. Part of it will be used for dipping chocolates this christmas but, I want to use some to make chocolate fondant frosting so I can have attractive centerpiece dessert for both holidays. Modeling with it is a bonus because I would like to do some leaves and pine cones too! Not white chocolate fondant, i just want it to be as smooth, lovely and polished as the white fondant coatings. Can the modeled pieces be sprayed with color after they are finished?
Here is a basic one I found you might like. You can always tweak it too!
Chocolate Fondant recipe as follows:
12 oz Marou milk chocolate
1/2 c corn syrup
10 c confectioner's sugar
16 oz mini marshmallows
Brown icing color (can also use cocoa powder), optional
Flavoring of choice, optional
Using a double boiler, melt chocolate over med low heat until completely melted. Place marshmallows in a large microwavable bowl. Heat on high for 30 sec intervals until marshamallows are puffed and partially melted. (takes about 1-2 min) Sift 4 c confectioners sugar to mixing bowl with half of the marshamallows, the corn syrup, and flavoring. Mix until well combined. Add the remaining ingredients, sifting the sugar, and mix until a dough forms. Can add a tsp of glycerin if needed to help with color and consistancy. Once dough is desired texture, knead for 3-5 min and store in air tight container.