How do you make white chocolate fondant? I have found recipes that call for using actual white chocolate and cocoa butter, and I have also seen ones that say to just add LorAnn white chocolate flavoring. Does adding the actual chocolate make the fondant harder to work with or affect the texture considerably? Does just using the flavoring give it a rich enough white chocolate taste?
I make Michele Foster's fondant all the time and always add 6 oz of white chocolate wafers (the best quality that I can find!) before I microwave the mixture. I have found (and read here on CC) that the chocolate makes the fondant very easy to work with - it also tastes delicious!
Like cherrycakes, I find that the addition of white chocolate to my MFF makes it so much easier to handle and Oh, so very delicious, to boot! Unlike cherrycakes, I cannot afford the true white chocolate so am relegated to using Nestles Premier white chips. While I don't use almond bark or candy melts, I find that the taste with the Nestle's is hardly discernible from real chocolate. (I know, you chocolate purists out there, don't throw cake at me, please?)
Ahh, ok, so MFF= Michelle Foster's Fondant?
Thanks for the replies everyone! It's good to know the chocolate makes it easier to work with, that was my main concern!
I mix some white modeling chocolate in with my fondant and love the outcome. It's not as fragile as plain fondant and doesn't tear as easily - plus it tastes delicious.
I mix some white modeling chocolate in with my fondant and love the outcome. It's not as fragile as plain fondant and doesn't tear as easily - plus it tastes delicious.
Sounds great! I'll have to try that.
I mix some white modeling chocolate in with my fondant and love the outcome. It's not as fragile as plain fondant and doesn't tear as easily - plus it tastes delicious.
I'd love to know the ratio if you would share it -- thanks!
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