I have been using commercial fondant, and thought that i would just make my own chocolate fondant from the regular stuff instead of buying pails of each. I found it to be fairly easy to make.. and it was fine for rolling... but when i placed the chocolate fondant on my square cake, it cracked along the corner!!
does anyone know why this happened?? i added shortening to the fondant before rolling so that it wouldn't get hard...
how much chocolate should i add?? i think i added 300g to 2kg fondant
thanks for any tips.
Well I don't know the answer to this but I did make my first Chocolate fondant today also! I just used the regular recipe and added some (about 2 heaping tablesp) cocoa too it and a little more water with the marshmallows. It seemed a little drier than the white stuff and I used Crisco to grease with also. Mine had some bad places too as I was putting it on the cake but I just covered with leaves! Was just kind of experimenting 
Linda
Hi,
The reason home-made chocolate fondant cracks is because cocoa tends to dry out fondant, next time either use less cocoa powder (chocolate) or use more crisco when melting your MM or when making your fondant (which ever recipe you use).
For some reason my chocolate fondant always needs more crisco than my regular MMF.
HTH, sorry I don't have any more "tips" to add. Good Luck!
thanks for everybody's replies - i too am going to make some choc. MMF - i asked Rhonda if she's made a choc. version of her ultimate MMF and she has the recipe posted - i personally haven't made it yet
there's also one that uses choc. chips too...maybe that would add more moisture and result in less cracking?
I have not tried any of these yet but here are a bunch recipes. I'm planning on trying the Michele Foster one b/c I love her regular fondant so much I figure it must be great. I'll let you know how it turns out.
http://sugarcraft.com/catalog/misc/homemadechoco-pan.htm
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