My late husband Tom was a chocolate fanatic, he researched chocolate in depth. Chocolate Covered Fondant was a topic he researched. There are many uses of fondants and chocolate. In its liquid form it may be poured into molds, or over cakes and pastries as a form of icing. In an intermediate stage between liquid and solid, fondant may be rolled or molded.

Fondants can be used

1. to make cream filled with chocolates and elaborate cake decoration.
2. to make a flat base for a wedding cake
3. as a substituted for chocolate as a covering on candies.
4. as a mock white chocolate or a mixture of cocoa and fondant can be made to look like mock chocolate.
5. as a dip for cherries, and fruits etc. If these fruits are dipped in chocolate fondant it solidifies to form an outer hard shell.

There are many more recipes with chocolate fondant. These are only a few example uses of chocolate fondant.

How is fondant made? The simplest form of fondant can be made by cooking sugar and water. It is then cooled slightly, and stirred or beaten until it is an opaque mass of creamy consistency. Usually glucose is added to prevent it from graining while cooking. Corn syrup is the most commonly used form of glucose. The fondant usually solidifies after it cools, but it can be liquefied with heating. Fondant chocolate has become the standard for modern, high-quality chocolate because it is extremely smooth and palatable.

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Love Ya

Theresa Lisenby
Duchess of Chocolate

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