Quick Pour Chocolate Fondant Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Aug. 12, 2006
I'm actually wavering between three and four stars for this recipe. I used a candy thermometer and was shocked at how far over 92 degrees I had to heat this fondant up. Eventually though, it seemed ready and I used it to pour over my son's cake. It looked fine until I noticed that a lot of it was clear with fine granules of chocolate in it, which gave the appearance, at first glance, of opacity. Ultimately, I figured nobody was going to be examining the fondant that closely, so I didn't toss out the fondant or my cake. The consistency and pourability was just great. When I tasted it, though, I felt that there may have been some undissolved granules... I can't be sure, though, since I used some colored sugars on the cake also. I'm not the most skilled at recipes like this, so the shortcomings in my success may be my own fault.
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Home Town: Portland, Oregon, USA

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Reviewed: Dec. 14, 2003
Worked well the first time and served my purpose as a coating for some chocolate dessert bars. I didn't use a thermometer, but heated the mixture just barely enough to melt the chocolate and keep it pourable.
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Reviewed: Jul. 7, 2003
This fondant was not what I was expecting. Maybe I didn't get it to the right temp, but it was thick, and didn't pour. It also ended up crystalizing very quickly, and I had to throw the batch away! Maybe I need a new candy thermometer?
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Cooking Level: Expert

Home Town: Reno, Nevada, USA
Living In: Sacramento, California, USA

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