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Choco-pan, Who use it?

post #1 of 5
Thread Starter 
Want to know who use choco-pan. I want to change from Satin Ice. Is it easy to work with? I understand it rolled out very thin. Is it easy to color? What is your experience working with choco-pan.
post #2 of 5
I LOVE it! I find it much easier to use than Satin Ice. It is more like modeling chocolate to work with.
post #3 of 5
Biggest problem with choco-pan is that is difficult to handle when it gets too warm. Also, be aware if people have a chocolate allergy. I love the taste, though.
Love cakes!!
Valerie
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Love cakes!!
Valerie
Reply
post #4 of 5
Love the taste, but I really don't like to work with it and it's pricey. It has a learning curve that I don't feel the need to climb.

I've used pretty much every fondant at one time or another. My personal favorite is a new brand one the market, FondArt by Albert Uster (auiswiss.com). Comes in white, black, red, green, blue, & yellow. Has every good quality you can think of and it's priced right--about $3.50/lb.

I find that with soft fondants like Choc-Pan, FondX, and sometimes Satin Ice (seems to depend on the batch), if I add in 30-50% Wilton, I get a great tasting & easy working fondant that can be rolled thin and still hold up to standard working practices. The mixture takes color easily and can have tylose/cmc added to it, as needed. Chocolate based fondants have a lot of fat/oil in them and getting rich colors can be difficult. Also using gums to aid in drying and stiffening doesn't work when a lot of fat/oil is present.

HTH
Rae
I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
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I love you, but your emergency is not my crisis!

They say that a little knowledge is a dangerous thing, but it is not one half so bad as a lot of ignorance.--Terry Pratchett (b.194
Reply
post #5 of 5
Thread Starter 
Thanks for the info.
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