Chocolate poured fondant is most commonly used for decorating Napoleons and petits fours. It’s a snap to make, but pictures always help. So here goes. Just melt some poured fondant in a small pan:
Add about a tablespoon of cocoa powder per 8 ounces of fondant…
…thin it with about 1 teaspoon of water per half pound of fondant…
…and pour it into a squeeze bottle.
Done! Being fondant, it will firm up considerably as it cools. If you need it more pourable/squeezable, just add a little more water. But be sure to add only a little at a time…maybe 1/4 teaspoon at a go. Being made of sugar, fondant thins very quickly and once it’s thinned it can’t be un-thinned without adding more fondant.
Would letting the bottle sit in a container of hotish water do the same trick to loosen up the fondant? Just curious.
Yep, sure would!
I’m a bit confused. You say to melt some poured fondant in a pot but there is no poured fondant recipe on the side……there is a poured fondant drop down menu and underneath it is the link to the chocolate poured fondant.
Do you have a recipe for regular (white?) poured fondant? I would like to try out your petite fours recipe.
Thanks!
Hey Julie. You were right, somehow the poured fondant post didn’t make it into the new menu system. It was in the archives. The problem is fixed now. Thanks for the note!
- Joe
are there any particular brands for poured fondant?
i have not come across this before.. can i mix with coffee to make a beautiful coffe glaze on eclairs?
Hey Tina!
I’m not aware of commercially-made poured fondant, but it’s probably out there somewhere. I think most bakeries just buy the standard blocks, then melt/dilute it just like I do. But there’s no reason you can’t make a coffee-falvored version. An extract or some espresso in the syrup should be all you need!
- Joe
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It’s my very great pleasure, Cupcake!
Thanks very much for the email!
- Joe