How To make Chocolate Fondant
-Nancy Speicher DPXX20A 2 c Sugar
2 tb Light corn syrup
1/2 c Water
2 1-oz squares unsweetened
-chocolate, melted & cooled 18 Pecan halves
3 oz White chocolate
In medium-size deep saucepan mix sugar, corn syrup and water. Bring to boil over medium heat, stirring to dissolve sugar. When boiling, wash sugar crystals from side of pan with pastry brush dipped in water. Set candy thermometer in pan and boil syrup without stirring to 242F (firm ball stage). Rinse large platter in cold water but do not dry. Pour syrup on platter but do not scrape pan. Let stand 5 minutes or until surface feels just warm, moving platter a few times to cool surface. Work candy with spatula or wooden spoon, scraping to center of platter, until white and fim. Scrape from platter into heavy or doubled plastic bags. Add melted unsweetened chocolate. Close bag and knead until candy is well mixed, smooth, and clings together. Shape in 1" balls. Press pecan halves into half the balls. Coat remaining balls: Melt white chocolate in small saucepan over very low heat, stirring occasionally. (Do not overheat ~ chocolate will separate.) Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to knock off excess chocolate. Place balls on waxed paper to cool. Store airtight in cool, dry place. Keeps about 1 month. From Woman's Day November 15, 1977
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Chocolate Truffle Fondant - Sweet Baby James - BBC Food
James Martin makes some delicious Chocolate Truffle Fondants.
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Chocolate Fondant #Shorts
Chocolate fondant - seriously impressive
Often thought of as a restaurant dish, best left to the professionals, these actually aren't that tricky.
Cook these up for your guests and you'll blow them away. Give it a go.
1 chocolate fondant, 3 decadent fillings | Food | Woolworths SA
So gooey. So delicious.
SHOP:
Three ways with the chocolate fondant mix:
1. Whisk together 2 free-range eggs, 80 g melted unsalted butter and 50 ml milk.
2. Add the dry fondant mix and whisk to combine.
3. Fill the greased moulds halfway with this mixture.
4. Then add a marshmallow, a scoop of peanut butter or a couple of Chuckles to each mould. (A Lindt chocolate ball would also not be a terrible idea …)
5. Top with the remaining mixture, then bake at 220°C for 9–12 minutes until set outside but still gooey in the middle.
6. Serve with a cup of freshly brewed coffee (shop here: )
All that’s left to do is serve and rack up the Instagram likes!