John Myers
Ingredients for 1 servings:
- 200 g chocolate of your choice
- 60 ml syrup (glucose syrup)
- 45 ml water or lemon juice
- 60 g sugar
- 220 g powdered sugar
Instructions
Working time approx. 8 minutes; Total time approx. 8 minutes
Fondant coating made of chocolate or couverture
Heat the water and dissolve the sugar in it. If you don’t want it quite so sweet, you can replace all or part of the water with lemon juice. Melt the chocolate in a double boiler and mix with the glucose syrup and 30 ml of the sugar water until it starts to set. This works best in a food processor with a dough hook. Gradually add enough sifted powdered sugar until you have a dough that’s easy to knead. The fondant will harden, so be careful. When the dough is ready, wrap it in foil and store it in a sealable box. The fondant will be rock hard when you take it out. Microwave it for a few seconds, then knead it until it’s soft, and the dough will be malleable again. This way, you can reuse the fondant again and again, and it will keep for months.
Facebook Comments