Smooth Chocolate Fondant

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    Smooth Chocolate Fondant

    Smooth Chocolate Fondant

    (17)
    35min


    16 people made this

    A chocolate fondant recipes which is the perfect icing if you are after the smooth and glossy look for your cakes.

    Ingredients
    Serves: 16 

    • 3 cups (470g) icing sugar, sifted
    • 1/4 cup (65ml) water
    • 1 tablespoon golden syrup
    • 50g dark chocolate or cooking chocolate
    • 1/2 teaspoon almond essence

    Directions
    Preparation:5min  ›  Cook:30min  ›  Ready in:35min 

    1. In a saucepan, combine the icing sugar, water and golden syrup.
    2. Cook over low heat, stirring constantly, until the sugar is completely melted. If you have a sugar thermometer cook till you get to 33 degrees C.
    3. Remove from heat and stir in chopped chocolate and almond essence until chocolate is melted and mixture is smooth.
    4. Let cool a little before pouring on cake/s.
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (17)

    by
    88

    This works pretty well. I found that by waiting for the fondant to cool down a bit before pouring help with consistency.  -  07 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    80

    I use this recipe for petit fours and it works really well to coat the sides. The first time I made it I was careful with the temperature but now I just stir it until it gets to be the right consistency. It works just fine if you overheat it by a little bit but it won't dry with the same shine. Great recipe!  -  16 Dec 2007  (Review from Allrecipes USA and Canada)

    by
    65

    I'm actually wavering between three and four stars for this recipe. I used a candy thermometer and was shocked at how far over 92 degrees I had to heat this fondant up. Eventually though, it seemed ready and I used it to pour over my son's cake. It looked fine until I noticed that a lot of it was clear with fine granules of chocolate in it, which gave the appearance, at first glance, of opacity. Ultimately, I figured nobody was going to be examining the fondant that closely, so I didn't toss out the fondant or my cake. The consistency and pourability was just great. When I tasted it, though, I felt that there may have been some undissolved granules... I can't be sure, though, since I used some colored sugars on the cake also. I'm not the most skilled at recipes like this, so the shortcomings in my success may be my own fault.  -  12 Aug 2006  (Review from Allrecipes USA and Canada)

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