I was just wondering if anyone has used chocolate fondant to get to a Red that is deep or does it just make it dark?
I'm asking because I've read from many on here that it's difficult to achieve a true deep red from a large batch of white fondant.
I've mixed white fondant with wilton red red and no taste red but it was a bit bright and not deep enough.
Any thoughts? If not I'll just have to do some experimenting. Thanks
I would start with a pink fondant and then use red, in your case.
If you can, I would order Americolor's super red. It's amazing. And it doesn't take a whole lot to get it bright red. It's just amazing!
You might could, but I wouldn't go too brown. How red are you wanting it? To get a deeper red you can add a little black to the red---this is the only reason I think it might work. Try it w/ a small piece if you can---before making an entire batch
Ok, I just went to my freezer & pulled out some white & chocolate MMF (b/c my choc is DARK brown) & mixed them to get a light brown. I used Chef Master Super Red (and still quite a bit) and mixed it in. I ended up w/ a burgundy. So, if you want burgundy I would suggest starting w/ a chocolate MMF, but if you're wanting RED I would suggest starting w/ pink, then red & then add a touch of black (it deepens it if you use a little)