Dark Chocolate Fondant

May 28, 2012

Really delicious fondant for those of you who want to make your own dark chocolate fondant.

Cocoa is very drying.  It was difficult to figure out how to formulate dark chocolate fondant, but I believe this formula and process yields a rich dark chocolate fondant because I do not use cocoa.

The best way to make dark chocolate fondant is to make white chocolate fondant and add a freshly made chocolate clay or modeling chocolate.  Here is a formula for chocolate clay.

10 ounces dark chocolate

3 ounces corn syrup

The important thing when making chocolate clay is not to overheat the chocolate as it melts.   Make a big effort not to heat the chocolate above 100 degrees F..chocolate melts at 98.6 degrees F or body temperature so you can see how important it is to keep track of the chocolate as it melts.  Stirring it often over the double boiler that has warm water in it is a way to assure the temperature won’t rise above 100 degrees F.

When the chocolate is melted remove from the double boiler and add the corn syrup.  Mix but do not over mix.  Put onto a sheet of parchment to cool.  The chocolate clay will firm up in abut 2 hours but you are going to want to blend it with your fondant sooner than that.

Make white chocolate fondant according to the instructions on this blog.

When the chocolate clay is a firm mass but still pliable, blend into freshly made white chocolate fondant.

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