The Chocolate Den e-magazine The Chocolate Den e-magazine January-March 2015 | Page 20

Basic Fondant
Ingredients:

625 ml sugar, 125ml milk,
125 ml fresh cream, 30g butter

Combine all ingredients into a pot
and stir until moist.
Place over a high heat and bring
to the boil. DO NOT STIR.
Boil till 116c.

Line a magnetic mould with a
chocolate transfer sheet.
Brush the mould with
melted chocolate and then
place in the freezer to set for
two minutes.

Pour onto a marble slab and allow
Kneed with your hands until
to cool till lukewarm.
very smooth.
Work with a spatula until the
Flavour and colour as desired.
fondant forms a soft ball.
Allow to”ripen” for a few days
while wrapped airtight in plastic.

Place balls of fondant filling
into the mould and cover with
melted chocolate. Place
back into the freezer
to set for a further
five minutes.

Remove from freezed
and gently press
the chocolates
to release them form the
mould.