Chocolate fondant - recipe

Each housewife wants her culinary masterpiece to be not only tasty but also beautiful. Therefore, when baking confectionery products, we always try to make them as effective as possible. Here for such purposes also use various creams, powder, glaze, mastic and sweet. In this article we will tell you how to make chocolate fondant. This kind of decoration of confectionery acts not only as an aesthetic element of the product, chocolate fondant complements and saturates the taste of the main product, be it a cake, a pie or a cake.

How to make chocolate fondant?

Ingredients:

• black chocolate - 150 g;
• powdered sugar - 200 g;
• Butter - 60 g;
• egg - 1 pc.

Preparation

Chocolate with butter melted on a water bath or in a microwave. Add 1 egg and mix until smooth. Add the powdered sugar and mix with a mixer until smooth. It should turn out a thick coffee color with a glossy shade. Sweets are applied to the product while it is still hot.

Making chocolate fudge from cocoa - recipe

If the area for applying fondant is small, then it is possible to make it on the basis of chocolate. But if we want, for example, to use fondant for decorating cookies, then it will take quite a lot, and chocolate is also needed a lot. It turns out that the fudge will be quite expensive. In that case, we can make chocolate fondant from cocoa. Believe, and better check - it, too, is very delicious, and baking with it looks great.

Ingredients:

• milk - 60 ml;
• sugar - 120 g;
• butter - 50 g;
• cocoa - 2 tbsp. spoons.

Preparation

In a small container we mix milk and sugar. On a small heat, heat this mixture, stirring constantly, until the sugar dissolves. After, stirring, boil the mass even before thickening. For these purposes it is convenient to use a Turk. If there is not a very small container, then it is better to increase the number of ingredients, since with a small volume, there is a risk that the whole mixture will stick to the bottom of the saucepan. Now we remove the container with the mass from the heat and cool it. Pre-extract the butter from the refrigerator so that it softens. Cocoa beat with soft butter and gradually introduce the milk and sugar mixture, grinding the fudge with a wooden spatula until smooth consistency. We apply a lot of weight to the product immediately after the preparation, until it has had time to freeze.