I just started using chocolate fondant, and I was wondering if anyone knows if you can dust your rolling surface with cocoa instead of 10X sugar to prevent sticking? The sugar just shows up so much on the dark fondant, and even after smoothing with my hands it kind of leaves a dull area on the shiny choc. surface. I just don't know if it'll prevent the fondant from sticking or change the fondant in anyway? I'd love some advice! Thanks in advance ![]()
I, too, tried using powedered sugar or cornstarch when rolling out fondant and found that it dried the fondant out too much. Then I used crisco and liked working with it. I have have since found out that if you roll the fondant out on a silpat (silicone mat) it will not stick to the mat. I purchased a large one (I think 24x36) for about $40 on-line and it is sooooo worth it!!! I was convinced the first time I used it!! No more crisco or powdered sugar for me!
~Chelle
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