Chocolate (Poured) Fondant

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. Alternately you can use about three ounces of bittersweet bar chocolate, though if you proceed to refrigerate pastries finished with this sort of chocolate poured fondant you’ll likely get streaks of cocoa butter in your finish. Just sayin’.

…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.

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10 Responses to Chocolate (Poured) Fondant

  1. Ginger says:

    Would letting the bottle sit in a container of hotish water do the same trick to loosen up the fondant? Just curious.

  2. Julie says:

    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.

    • joepastry says:

      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

  3. tina says:

    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?

    • joepastry says:

      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

  4. cupcake blog says:

    It is actually a great and useful piece of info. I am happy that you simply shared this useful info with us. Please keep us informed like this. Thank you for sharing.

  5. Catriona says:

    Hi Joe, your blog is fantastic, thank you for sharing so much. Just a quick question about this fondant – it all seemed to work well except when we bite into the eclairs the fondant tends to fall off/break into pieces. I’m not sure what I’m doing wrong!? Thank you

    • joepastry says:

      Hello Catriona!

      That’s a risk with that sort of fondant as it crystallizes readily. You might try adding in a little corn syrup when you reheat the fondant to inhibit the crystal formation. Just a tablespoon or two to loosen it up a bit. Let me know how it goes!

      - Joe

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