Combining Fondant And Modeling Chocolate.

Baking By jeartist Updated 1 Sep 2011 , 2:47pm by ConfectionsCC

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jeartist Posted 1 Sep 2011 , 2:30pm
post #1 of 3

I have seen this mentioned but no exact recipe. Just wondering what the ratio of fondant to chocolate is that most use and how it tastes and handles? Thanks in advance for your responses.

2 replies
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bobwonderbuns Posted 1 Sep 2011 , 2:44pm
post #2 of 3

There are different ratios for this combo. Some use one part fondant to three parts chocolate, some use a 50/50 and some use anything inbetween. It just depends on what you want to do with it. The fondant will help the chocolate be a little more stable -- but the chocolate has a lot of oil in it by nature so it won't harden. That's primarily why people combine it, for stablity.

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ConfectionsCC Posted 1 Sep 2011 , 2:47pm
post #3 of 3

I always mix it for stability and ease of working with it. If I need to sculpt something however, I leave it alone! If I am making say, tree branches, I just mix it until I get it to the consistency I want to work science behind it, I just do it LOL! I don't make my own fondant, so mixing the modeling chocolate with my white satin ice makes a nice "chocolate fondant" icon_biggrin.gif

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