We are moving!

This Community Forum for GingerbreadExchange is moving to the free Community Forum at www.gingerbreadbydesign.com.  We love the new technology platform and think you will too!

 

Prior forum posts and pictures will remain here, but some templates will move to the template page at  www.gingerbreadbydesign.com.

 

Please continue to share pictures of your gingerbread creations at www.gingerbreadbydesign.com in the Shared Gallery (linked to your own Member Profile), or upload to a Gingerbread Album!  

 

Cool

2021 GBD Holiday Gingerbread-Smackdown

 

Visit www.gingerbreadbydesign.com for the upcoming 2021 Haunted Gingerbread-Smackdown and 2021 Holiday Gingerbread-Smackdown!  

 

Help Support Us

Help support Gingerbread Exchange!

 

 

100% of donations support 
forum hosting and creation of
more free templates!

 

+- Forum Stats
Members
Total Members: 6374
Latest: gilliand
New This Month: 0
New This Week: 0
New Today: 0
Stats
Total Posts: 630
Total Topics: 371
Most Online Today: 5
Most Online Ever: 1594
(June 15, 2021, 11:52:06 pm)
Users Online
Members: 0
Guests: 11
Total: 11
« previous next »
Pages: [1]   Go Down

Author Topic: How to Make Modeling Chocolate Fondant (video by Christine Jeffery)  (Read 1272 times)

Offline GingerbreadExchange

  • Administrator
  • Gingerbread Architect
  • *
  • Posts: 458
  • # of Thanks: 0
  • Location: Pacific Northwest
How to Make Modeling Chocolate Fondant (video by Christine Jeffery)
« on: October 09, 2019, 07:08:26 pm »
This video by Christine Jeffery provides instructions on how to make Modeling Chocolate Fondant.

https://youtu.be/Fl2Y-P9W_AQ

Through trial and (lots of) error, this is the technique I use to make a modeling chocolate fondant.

Supplies needed:
*Mat to work on (Anti-slip mat for underneath, optional)
*1.5kg pre-kneaded fondant (~3 lbs)
*1 x 12oz packet of Wilton's candy melts
*1/4 to 1/3 C of Light Caro Syrup
*Hot or Boiling water
*Glass measuring cup
*Glass bowl
*Silicone spatula/scraper
Logged
Loreta Wilson
Exceeding your gingerbread expectations in a sweet way

Share on Facebook Share on Twitter

Pages: [1]   Go Up
« previous next »
 

Related Topics
Gingerbread Exchange Forum = 100% gingerbread, 100% of the time