How to Make Chocolate Fondant
As with most confections, there are many ways into making chocolate fondant. In fact, there are a lot of chocolate fondant recipes out there. This is basically because a fondant is different each and every one. Basically, this is the filling used as the cake icing, a covering of some sorts for those fancy cakes. It is also used as the topping for petits fours. In any case, you can use a fondant for many, many purposes because it is a rather flexible and varied confection. In fact, you can even make a cake or pastry out of the chocolate fondant recipe. This only shows how wonderful amazing a chocolate fondant can be.100 grams of dark chocolate100 grams of butter100 grams of sugarFresh mintCocoa powder50 grams of plain flourThree eggs
So here are some great ways to make chocolate fondant!
Guide to making Chocolate Fondant
First, let’s work on one of the most basic fondant recipes which you can easily use for your cakes and other sweet confections. You will need a cup of semisweet chocolate chunks, powdered sugar, and uncooked fondant.
Of course, the question here would be: how do you make a fondant? It’s pretty much simple, although you will have to allot separate preparation time for it. First, the ingredients: one whisked egg white, a half cup of cream of tartar, heavy whipped cream, and three and half cups of powdered sugar.
First, dust your work surface with powdered sugar. Then, sift the cream of tartar and the sugar together. Mix in the cream along with the egg white together with the previous mixture then stir it until it is firm. However, it shouldn’t be too firm; make sure it’s workable enough for your purposes. After which, roll the fondant with a rolling pin (that is dusted with powdered sugar) until it’s about an inch thick. And you’re done with your uncooked cream fondant. You would realize later on that this cream fondant recipe is different from the other fondant recipes. Again, it should be noted that it really differs from recipe to recipe.
Back to the chocolate fondant: As with the cream fondant preparation, dust your work area with some powdered sugar (if you haven’t noticed, this is to ensure that the fondant or any other sticky materials wouldn’t stick to the work area and other materials such as the rolling pin). Melt your semisweet chocolate and mix it with some vanilla. Let it cool slightly. During the chocolate cooling, work with the fondant. Cut slits on the fondant then pour your chocolate mixture on the uncooked fondant. Knead it until the chocolate and the fondant are fully incorporated together, then let it rest for an hour. After this, roll it until it’s about an inch thick (better if you can thin it up to a three-fourth of an inch thick). After letting it dry for a day (24 hours) at room temperature, your chocolate fondant is all set! Basically, this isn’t exactly the chocolate fondant you can eat in itself (as what we will be illustrated in a later recipe). Nonetheless, this chocolate fondant recipe should be efficient enough to produce a cream base for your sweet creations such as cakes and other sweets.
Making Chocolate Fondant cake
Some chocolate fondant, on the other hand, incorporates the recipe to produce a sweet dessert that is simply to die for. Here are the ingredients:
First off, preheat your oven to 180 degrees Celsius, then prepare your pudding tins. Brush its insides with soft butter, then sprinkle some cocoa powder into it. Make sure the inside surface of the tip is covered with the powder since it will prevent the creation from sticking to the tin.
In a separate bowl, neat the eggs then add sugar. Mix and beat until it is fluffy. On yet another bowl, melt your chocolate and butter by placing the bowl over boiling water. Sieve or strain your flour into your chocolate mixture then mix it until you no longer see any flour crumbles. Add the beaten egg and mix. Now you’re ready to pour your mixture into the aluminum tins. Bake it for six minutes, garnish with some cocoa powder and your chocolate fondant is ready to be served!
Of course, you’d notice that you didn’t really create a chocolate fondant (when you define a fondant as a cream confection). Instead, this recipe is a way to make Chocolate Fondant already incorporate on a cake. The real fondant, after all, is the material you use to decorate cakes. It’s not exactly an icing, since it’s thicker.Way to make Chocolate Fondant
Another way to make Chocolate Fondant is the old fashioned way. This is the one you can use on your petits fours or fancy cakes. Simply make a sugar syrup by mixing water, corn syrup, and sugar. Bake it at around 115 degrees Celsius until it is in a soft-ball stage (or, rather, in a state wherein you can shape it into a soft ball). Let it cool then stir it for more than 30 minutes to make it consistent and thick. If you’re too lazy to actually stir it, put it on the food processor for a few minutes. During the mixing and stirring, you can add your chocolate flavoring (ideally melted semisweet chocolate) to create your chocolate fondant!
This is cooked fondant is actually easy to use since it is thin and can be poured, rather than stiff, although it isn’t the best material for decorating. Here, you will have to choose. What seems more appealing to you? Those who prefer this recipe finds the other one “inedible” due to its stiff nature. However, the stiff fondant is a great décor material for cakes since it is easier to work with. The decorative cakes you see in the market actually use the stiff fondant mentioned first since allows the baker to work with the material more. Again, in the end, it is about preference and ability to create the right fondant for your creation.