Chocolate Fondant Recipe - Delicious and Foolproof

The following chocolate fondant recipe is made with cocoa powder. I find it to have an exquisite chocolate flavor. Unlike chocolate, cocoa is composed of cocoa solids, contains little cocoa butter and is therefore more concentrated in flavor. The ingredients are: 500 g (500 g) sifted powdered sugar. 40 g (4 tablespoons) vegetable shortening 2 tablespoons Glucose 1 tablespoon Glycerin 40 g (½ cup) Unsweetened Cocoa Powder ½ tablespoon desired flavor (almond, vanilla, dulce de leche, coconut or a liqueur of choice) 1 tablespoon + 1 teaspoon Flavorless gelatin hydrated in ¼ cup (4 tablespoons) water Sift powdered sugar and cocoa. Reserve. The unflavored gelatin is hydrated with a quarter cup of water. Once hydrated, place in a bain-marie or microwave oven to dilute. Avoid heating the gelatin too much because it loses its properties. Add the vegetable shortening, glycerin and glucose. Microwave for 15 seconds more. Stir until the shortening is completely dissolved. Add the flavor and mix well. Gradually stir in the sugar and cocoa mixture. Continue adding sugar a little at a time until the mixture compacts and forms a ball. Lightly grease your hands and work surface. Transfer the mixture to the table and add more sugar to finish forming the dough. The dough should be soft since it hardens when resting. This is how it should be, that when it falls from your hand it does so very slowly. It is wrapped with plastic wrap and left to rest for several hours or overnight to have more firmness and consistency. After resting, this is the result of the dough. It should be kneaded well so that it recovers elasticity, so that when it is rolled out and thinned with a rolling pin it does not have streaks. The amount of powdered sugar mentioned in the recipe is approximate. In this case there were 58 g. left over, which indicates that this preparation was made with 442 g. Can be kept well wrapped in a container with lid up to two weeks.