Hi! made 3 lbs of Rhonda's Ultimate Chocolate MMF today. The taste is fabulous, I have 3 lbs of tootsie rolls.. however, the MMF is completely unrollable. Was breaking up as I made it, thought resting it would fix the issue. Put it in a ball, put Crisco on it, double wrapped in cling wrap and then ziploc bag, left alone for about 5-6 hours.. figured before I made 3-4 more lbs, will see if i can use it. just took it out, completely unusable.

I'm freaking out. I have TWO cakes I have to cover today, 12 and 10 inch.

I make Rhonda's reg MMF all the time and this was exactly the same recipe, except minus one cup of sugar and plus cocoa. I wonder if cocoa is where I went wrong. She states DUTCH PROCESSED COCOA, I used Hershey's Natural Unsweetened Cocoa that I had at home. Could this be the issue?

Can anyone help??

I had the same trouble with a different recipe. Yes, the difference in cocoa is likely the culprit. The acidity level of dutch-processed cocoa is different than regular cocoa and that's likely causing the problem. I don't know how to fix it, I'm sorry I couldn't help!

I use Rhonda's Chocolate MMF recipe with Hershey's Dark Cocoa. It is not 100 Dutch process, but I don't have a problem rolling out the fondant with it.