Everytime I make chocolate fondant it turns out dry and crumbly. I’ve used Rose’s recipe from The Cake Bible and just last night I used the recipe from Heavenly Cakes. When I make plain fondant, I don’t have this problem.
I haven’t made this, but I do notice that some cocoas are low in fat, and that if you bakee with them, cakes come out dry and mealy. Which cocoa are you using?
Hi i have never made it, but i was looking at the recipe and noticed, that first of all , its on the wrong page as listed in the back , it said that it is on pg 257, when it is on 237, then in the CB book it is a different recipe, it is a much smaller amount in RHC, then in the CB, i have made the fondant but not the chocolate one from the CB ,and it turned out amazing, maybe you should use the CB and see the differece
Hi i have never made it, but i was looking at the recipe and noticed, that first of all , its on the wrong page as listed in the back , it said that it is on pg 257, when it is on 237, then in the CB book it is a different recipe, it is a much smaller amount in RHC, then in the CB, i have made the fondant but not the chocolate one from the CB ,and it turned out amazing, maybe you should use the CB and see the differece
Unfortunately, I’ve tried both versions (i.e. CB and RHC) and I got the same results - chocolate fondant which was extremely dry and crumbly.
i use crisco too, i would just add more shortening, or make the plain fondant , then add the cocoa, and knead the fondant on shortening ,just to get more moisture, u can also add a tiny bit of water, are you finding it crumbles when rolling out, or as you are working it? or you can always, just use brown food coloring, if it’s just for the look.
just checked the index where it’s listed in three places and they all point to page 237. when i made the hearts and pearls from the chocolate rolled fondant two weeks ago for the wedding cake in MN i found it was a bit dry whereas it should be perfectly smooth so i just pinched off a workable size piece and using plastic wrap (but latex gloves work fine too) kneaded it with a smidgen of water. that’s all it needed to become silky smooth. at first it seems too wet but then it works its way in. what i did was wet my index finger and rubbed the water that remained on my finger (which wasn’t much) onto the surface of the fondant before kneading it. don’t be afraid to play with it!
Hi, i just checked it again, and under fondant, rolled chocolate pg,257,258,259 and 452, and when i flip to that pg, i get the no bake whipped cream cheesecake,when i go to the front of the book the cheesecake is listed right on pg257, so they are both listed under the same page, i don’t know why? i live in Canada, and bought my book on amazon.ca, maybe you want to look into it.
Thanks for all of the responses. I use to add a little Crisco to dry and crumbly fondant and kneed that by hand. Just recently, I’ve started taking the spray Crisco (i.e. the type sold to grease pans) and spray that on my hands and kneed the fondant. This works great for small batches.
The next time I made fondant, I’m going to try using an organic vegitable shortening and see if I the fondant is less dry.
I used to make about 1-2 fondant cakes a week, and my fondant (gelatin based and mmf) was very sensitive to humidity and the age of the marshmallows, even a week made a difference. So, next time, just adjust the water/liquid as Rose stated and I bet it will come together beautifully. Choc fondant always acts a tad more peculiar than regular fondant, don’t be afraid to beat it into submission lol!
I hadn’t thought about humidity. I live in Georgia where humidity is feast or famine. It’s only the 2nd week of June and today, the humidity is so high that my clothes are damp. But, we also have long periods without rain where there is no humidity. The next time I have problem with my fondant, I’ll note what the humidity is.
