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White Chocolate Fondant

post #1 of 10
Thread Starter 
How do you make white chocolate fondant? I have found recipes that call for using actual white chocolate and cocoa butter, and I have also seen ones that say to just add LorAnn white chocolate flavoring. Does adding the actual chocolate make the fondant harder to work with or affect the texture considerably? Does just using the flavoring give it a rich enough white chocolate taste?
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post #2 of 10
I make Michele Foster's fondant all the time and always add 6 oz of white chocolate wafers (the best quality that I can find!) before I microwave the mixture. I have found (and read here on CC) that the chocolate makes the fondant very easy to work with - it also tastes delicious!
post #3 of 10
Like cherrycakes, I find that the addition of white chocolate to my MFF makes it so much easier to handle and Oh, so very delicious, to boot! Unlike cherrycakes, I cannot afford the true white chocolate so am relegated to using Nestles Premier white chips. While I don't use almond bark or candy melts, I find that the taste with the Nestle's is hardly discernible from real chocolate. (I know, you chocolate purists out there, don't throw cake at me, please?)
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If you have knowledge, let others light their candles on it.

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post #4 of 10
I also make MFF and add white chocolate chips (nestle or giradelli)
post #5 of 10
do u add the white chocolate chips with the marshmellos? and how much?
post #6 of 10
MFF does not have marshmellows in it
post #7 of 10
Thread Starter 
Ahh, ok, so MFF= Michelle Foster's Fondant?
Thanks for the replies everyone! It's good to know the chocolate makes it easier to work with, that was my main concern!
Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #8 of 10
I mix some white modeling chocolate in with my fondant and love the outcome. It's not as fragile as plain fondant and doesn't tear as easily - plus it tastes delicious.
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"Mmmmmmmmm donuts." - Homer Simpson
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post #9 of 10
Thread Starter 
Quote:
Originally Posted by newmansmom2004

I mix some white modeling chocolate in with my fondant and love the outcome. It's not as fragile as plain fondant and doesn't tear as easily - plus it tastes delicious.



Sounds great! I'll have to try that.
Before you ask- I'm licensed, inspected, insured, and all that jazz.
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Before you ask- I'm licensed, inspected, insured, and all that jazz.
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post #10 of 10
Quote:
Originally Posted by newmansmom2004

I mix some white modeling chocolate in with my fondant and love the outcome. It's not as fragile as plain fondant and doesn't tear as easily - plus it tastes delicious.



I'd love to know the ratio if you would share it -- thanks!
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