This recipe is for Nora. I always end up missing my students after they finish all their courses... I don't know! But after sharing so much cake and icing for about 4 months, there is that kind of a sweet bond...
Anyway, as I promise Nora, here is the recipe for making Chocolate Fondant. You need to start with a Chocolate Paste first (sometimes called Plastic Chocolate).
Chocolate Paste
500 gr. Chocolate
150 gr. Liquid glucose
50 gr. liquid sugar*
- Melt chocolate in double boiler, but do not overheat
- Combine glocose and liquid sugar in a bowl, and add to chocolate
- Stir mixture with wooden spoon until blended, but do not beat
- Transfer to a plastic bag and store for 24 hours at room temperature before using it. Do not place in the refrigerator.
- Before using it, knead the paste until pliable.
*Liquid Sugar (very easy to make, Nora)
- 4 parts of sugar
- 3 parts of water
Combine ingredients, bring to boil for 3 minutes. Cool to room temperature, and store in glass container. Keep cool but not refrigerated.
Now, with this chocolate paste, you could make chocolate roses, for example. But to cover a cake, I would mix the Chocolate Paste with regular fondant. Half fondant, half Chocolate Paste. The flavour is still very good!
