How Do You Make Chocolate Fondant?

Decorating By Richard Updated 9 Mar 2007 , 8:00pm by Richard

Richard Cake Central Cake Decorator Profile
Richard Posted 9 Mar 2007 , 1:35am
post #1 of 9

I have a grooms cake to make and they want chocolate tasting fondant on it. I have never done this before. Is it something you can buy if so where. Or do I have to make it chocolate flavoured.

Need help please!

Kathy

8 replies
tonyab Cake Central Cake Decorator Profile
tonyab Posted 9 Mar 2007 , 1:47am
post #2 of 9

Search the recipes for "chocolate marshmallow fondant". I used this recipe and it was easy to work with. It was my first time using it too! Everyone thought it tasted like fudge.

Richard Cake Central Cake Decorator Profile
Richard Posted 9 Mar 2007 , 1:54am
post #3 of 9

Thanks tonyab I will.

Kathy

Michelle104 Cake Central Cake Decorator Profile
Michelle104 Posted 9 Mar 2007 , 1:59am
post #4 of 9

I'm checkin it out there too!!

ladyonzlake Cake Central Cake Decorator Profile
ladyonzlake Posted 9 Mar 2007 , 2:04am
post #5 of 9

I think some people use cocoa powder and you can use chocolate candy melts also.
Jacqui

Bull Cake Central Cake Decorator Profile
Bull Posted 9 Mar 2007 , 3:17am
post #6 of 9

Maybe you could use chocolate clay rather than marshmallow chocolate fondant. It tastes wonderful.

cakesondemand Cake Central Cake Decorator Profile
cakesondemand Posted 9 Mar 2007 , 3:50am
post #7 of 9

I was told by another decorator to make some chocolate molding clay and knead it into the fondant I haven't tried it yet but she used it all the time.

kissmycookie Cake Central Cake Decorator Profile
kissmycookie Posted 9 Mar 2007 , 4:07am
post #8 of 9

we have a lot of experience with chocolate fondant now, some of our trial and error over time proved that the best true chocolate flavor comes from adding 3oz of melted chocolate to the melted marshmallows plus only 1 TBS of vanilla and 2 Tsp of light syrup. Then it's equally important to let this fondant rest for 24 hours, if you don't it tend to tear and all we can think is that it takes the extra time for the melted chocolate to stabilize. It's worth it though, the taste is classic chocolate.

Richard Cake Central Cake Decorator Profile
Richard Posted 9 Mar 2007 , 8:00pm
post #9 of 9

Thanks a lot you guys. CCers are the greatest.
Will try your suggestions.

Thanks again
Kathy

Quote by @%username% on %date%

%body%

 

About

CakeCentral.com is the world's largest cake community for cake decorating professionals and enthusiasts.

Privacy Policy Terms Of Use

Newsletter Subscribe

Follow Us On

Contacts

Phone: 866.878.3133
Email: [email protected]
2004 - 2025 © Cake Central Media Corp. All Rights Reserved.