How to make chocolate fondant?
I am willing to add a 2-3mm thick chocolate fondant coating to my home made biscuits. I believe this is very common, but I have no idea how to do this.
The fondant should be pretty solid (not liquid or fluffy), opaque and should not melt at room temperature.
Thank you for any suggestion!
Best Answer
You can't really substitute marshmallows in that recipe. I have had some luck with the following procedure:
Get a good quality chocolate of the flavour you would like to use. Do not try chocolates with 70% cocoa solids or more. They are good for some things, but not for this.
Melt it in a double boiler. Do not make the chocolate boil or heat it directly (some can do that but most people end up with burned chocolate). Remove it from the heat.
Fold in 2 spoons of glycose syrup (for regular nonmilky chocolate) and mix fast. Let it cool and when it gets close to room temperature, put it in the fridge. For darker chocolates, use a bit more glucose and less for lighter chocolates.
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Can you put melted chocolate on fondant?
Add melted chocolate and cocoa powder to the regular recipe for a chocolate fondant. NOTE: I found that if you add the melted chocolate to the melted MM Fondant it mixes up easier. Then add the cocoa powder in when you add in the powdered sugar.What do you cook a chocolate fondant in?
Heat oven to 200C/fan 180C/gas 6. Place the fondants on a baking tray, then cook for 10-12 mins until the tops have formed a crust and they are starting to come away from the sides of their moulds. Remove from the oven, then leave to sit for 1 min before turning out.Where is chocolate fondant from?
The legendary French chef Michel Bras likes to think he invented the chocolate fondant in 1981: patenting his recipe for individual cakes, baked with frozen ganache inside that turned into a runny centre.Is fondant made of chocolate?
Well, it's made with chocolate, marshmallows, and lots of powdered sugar. The cocoa powder helps cut down on the sweetness of the powdered sugar. The gelatin in marshmallows is what gives this fondant that stretch and the powdered sugar is what gives it the body.Chocolate Fondant Recipe - Eid Special - CookingWithAlia - Episode 116
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Answer 2
You can try making Marshmallow fondant but substituting some confectioners sugar for cocoa powder. You can find tons of recipes for marshmallow fondant online. I personally do not like to use shortening, so I used this one.
You can add in some cocoa powder instead of using all confectioners sugar. Worked fantastic for me.
You just roll it out as usual.
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