Rolled Chocolate Fondant Icing and Roses Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cakes

Rolled Chocolate Fondant Icing and Roses

1 pound Guittardís coating and melting chocolate, any flavor
1/2 cup corn syrup

In batter bowl, place the chocolate pieces and pour over the corn syrup. Microwave on high for 1 minute. Stir to melt, adding just another 10-20 seconds, if needed to melt the chocolate completely. Cover and set aside to cool, for several hours or overnight. Shape it into a ball and break off the quantity that you wish to use. Roll it out between pieces of waxed paper or plastic wrap. Cut and place on cake. To make roses, watch me. Itís fun, and itís easy once you get the hang of it. And, they taste good, too!

Recipe created 1995-09-26.

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