Homemade Chocolate fondant is simple, easy and effortless with the right technique. A few extra tips and you can achieve a deep brown color with just the right elasticity necessary for kneading it smooth and pliable.
¾cup(170ml)Light corn syrup
4cups(480g)Powdered sugar/confectioners sugarplus 200 grams for kneading
The mixture should still be in a liquid state not set!! If necessary place in the microwave for 30 secs
Dry Ingredients - Chocolate Black Fondant
Place one cup powdered sugar in a bigger bowl.
Add the cocoa powder and mix well.
Make a hollow in the center, and
Pour in the wet ingredients - stir.
Add the 2 tablespoon of hot water - stir well.
Now start adding more powdered sugar.
Bring it all together with a wooden spoon first.
Then transfer onto a work surface dusted with powdered sugar, and
Knead until smooth and pliable.
Avoid adding too much powder sugar or the rested fondant later will be stiff and less elastic.
Wrap and Rest
Divide fondant dough into two discs.
Place in a ziplock bag and a sealed container to prevent drying out.
Let rest in the fridge for 3 hours or overnight on the counter.
Knead and Check Color
Knead the fondant until smooth and pliable.
Veg shortening works best when kneading fondant.
Storing - Chocolate Fondant
You can store this fondant at room temperature in a cool dark place for three months.
This can be frozen for over 6 months if sealed well.
Ensure to always wrap fondant well to prevent drying out.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you