https://www.wilton.com/chocolate-rolled-fondant/WLRECIP-165.html
Wilton
Chocolate Rolled Fondant Recipe
Smooth, easy-to-shape rolled fondant is a favorite for perfect decorations or for covering cupcakes. Check out our great selection of fondant tools to make decorating easy and fun.
Makes:
About 36 ounces.
Skill Level:
None
Products available at:
Additional Information
Step 1
Knead in 4 oz. of premelted unsweetened chocolate product into the Ready-To-Use White Rolled Fondant until smooth. To make a brown colored fondant without the chocolate taste, knead in brown icing color with a small amount of red-red icing color to our Ready-To-Use White Fondant.
Ingredients
Products
4 ounces premelted unsweetened chocolate product
Chocolate Rolled Fondant is rated
out of
5 by
5.
Rated 5 out of
5
by
shanscakesandstuff from
I love these fondant recipes! They work and taste great!!!!
Date published: 2012-04-14
Rated 5 out of
5
by
megscakes69(: from
WOW this was so easy and taste so great! i just used my marshmallow fondant that i make but it turned out great. Also the directions didnt say if the chocolate needed to go right in but it does dont worry about the chocolate melting the fondant it wont. At first it doesnt look like it will work but just keep kneading it and it will work. p.s. a bit messy at first but its worth it for sure!!!
Date published: 2011-09-26
Rated 5 out of
5
by
arob from
Chocolate rolled fondant is beautiful - you can't get this color by adding brown color to white fondant. It will never get the rich brown color you are looking for. I must say that I was a little concerned in the beginning. It takes some work to get the chocolate completely mixed with the fondant but the results are definitely worth it. The color turns out a beautiful rich chocolate color. Definitely worth the work. I would make sure to do this several days ahead and do more than you think you will actually need to ensure all the fondant is the same color. Plus, you can always use the rest later or to add decorations to the cake.
Date published: 2010-12-03