Chocolate Rolled Fondant
 
Prep time
Total time
 
This dark and decadent rolled fondant tastes like rich dark fudge. It’s smooth, creamy, and almost melts in your mouth.
Recipe type: Rolled Fondant, Chocolate
Ingredients
Fondant:
  • 6¼ cups sifted confectioner’s (powdered) sugar
  • 2 cups plus 2 tablespoons unsweetened cocoa powder
  • ⅓ cup cold water
  • 1 tablespoon unflavored gelatin
  • ⅔ cup light corn syrup
  • 1 tablespoon glycerin
  • ¼ cup vegetable shortening, plus additional for work surface
  • 1 teaspoon pure vanilla extract
Instructions
Fondant:
  1. Sift the powdered sugar and cocoa into a very large bowl. Make a well in the center. Set aside.
  2. Place water in a small saucepan. Sprinkle the gelatin over the water (don’t dump the gelatin in as this may create lumps.) Let the gelatin sit in the water for 5 minutes, without stirring, to soften.
  3. Turn the stovetop heat on low to medium-low, heat and stir the gelatin until dissolved, do not let the mixture boil. Add the corn syrup, glycerin, and shortening; heat and stir until melted. Remove from the heat and stir in vanilla extract.
  4. Pour the gelatin mixture into the well of sugar and cocoa mixture. Mix together with a wooden spoon to incorporate as much of the powdered sugar as possible.
Kneading:
  1. Turn the fondant mixture out onto a pastry mat or pastry board, or clean counter-top greased with vegetable shortening. Lightly grease your hands with vegetable shortening and knead the fondant until it is smooth and pliable, 5 to 8 minutes. You may need to add additional shortening to the work surface and your hands if they start getting sticky. Tip: If the fondant feels sticky, knead in additional powdered sugar using about 1 tablespoon at a time. If the fondant feels too dry knead in a bit of shortening. Kneading fondant is like kneading bread dough; however fondant is much stiffer and heavier than dough.
  2. Shape the fondant into a thick disk and rub a thin coating of shortening over the entire surface to keep the fondant from drying out. Wrap the fondant disc tightly in at least two layers of plastic wrap and then place in a resealable plastic bag or airtight container and store at room temperature to rest and cure for at least 8 to 12 hours or overnight. Tip: The fondant can be used immediately but it is easier to use if left to cure for at least 8 to 12 hours. Fondant can be stored up to 1 week at room temperature if it is wrapped tightly, for 1 month refrigerated, and for 6 months frozen.
  3. When ready to use, remove the cured fondant from the plastic and knead for several minutes to warm the fondant until it is smooth and pliable. You probably won’t need any vegetable shortening on the rolling surface for this kneading, however if it starts to stick use a little shortening on the rolling surface and your hands.
  4. If the fondant is stiff and difficult to knead, microwave for about 15 seconds to warm it up. If the fondant seems too dry you can knead a small amount of vegetable shortening in. After kneading, the fondant temperature should be between 75 to 80 degrees using an instant read thermometer to gauge the temperature.
Rolling:
  1. Roll the fondant with a smooth rolling pin that is free of nicks on a clean and smooth countertop, marble board, pastry board, or non-stick pastry mat between two sheets of plastic wrap. Roll the fondant in a circle, or the desired shape that is large enough to cover the cake and sides along with a little excess that will be trimmed off at the end. Roll the fondant at least ⅛ thick and up to ¼ inch thick for covering cakes as it will be easiest to handle.
  2. Remove the top piece of plastic wrap and place the cake to be covered right next to the rolled fondant. Lift the plastic wrap by the two edges farthest from the cake and quickly but carefully flip the fondant over and on top of the cake.
  3. Fondant dries out quickly. Once the fondant is rolled, don’t let it sit, immediately place and smooth on the cake before it has a chance to dry out and harden.
Source: Beranbaum, Rose Levy, The Cake Bible, William Morrow and Company Inc., New York, 1988
Recipe Notes
Method: Stovetop and By Hand Yield: Almost 3 Pounds Storage: Tightly Wrapped, Airtight Container, Room Temperature

Help: Rolled Fondant Tips, Chocolate Types

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Recipe by thebakingpan.com at http://thebakingpan.com/recipes/chocolate/chocolate-rolled-fondant/