White Chocolate Fondant

White Chocolate FondantI finally did the tutorial for my White Chocolate Fondant. I love this recipe. The chocolate added to it makes the fondant pliable without being too soft. Since white chocolate has a light flavor, you can still add your own flavoring to this recipe plus you can make the fondant at the consistency you  like.

In the tutorial I give all the information you need to make the fondant. Without the chocolate, the recipe still gives you a basic fondant. But adding the chocolate makes it so much better. One thing I do want to make clear. Not all chocolates are the same, so having a good quality chocolate makes a big difference. I use White Chocolate Melts from Guittard. These are a compound coating but is one of the best out there. It’s really delicious and melts like a dream.  It’s important to use a good quality chocolate that is made for melting or if you use a compound coating, it should be of good quality too.

chocolate chipsI don’t recommend using chocolate chips since they are made for high temperatures and won’t start melting until they have reach 350 degrees. Plus the wax they are coated with doesn’t really make for the best melted chocolate. But I am sure some people will try them. Other good quality chocolates brands are Valrhona and Callebaut. I am sure there are other great quality chocolate companies out there that I haven’t used but I have used Guittard and love the product so I will stick to using it.

Since I  know there are followers from almost everywhere in the world, I won’t be able to test all the chocolates or melts out there to know the outcome of each of them. I did go to the supermarket and bought a few brands available there. They might not be the best out there but they are the most accessible to everyone.

Bakers

Baker’s Premium White Chocolate is a very common baking brand chocolate found easily in most supermarkets. Taste wise it’s less tasty than the Guittard melts. But I was able to use it in the recipe. I found out that for this one I had to reduce the Glycerine to 1 tablespoon, use 1 Tablespoon of Tylose instead of a teaspoon and I had to use more sugar. to get the consistency I like. Overall, it works well if you adjust the ingredients.

 

ghirardelli

 

The Ghirardelli Premium Bar for baking worked well. I did the same exchange of ingredients as Baker’s and I got a pretty good outcome. This one also used a bit more sugar too than what I normally use with Guittard. But just like Baker’s, the recipe turned out well.

My next test was Ghirardelli Candy Making for Dipping.
Ghirardelli melts

 

 

These wafers do taste really good in comparison to  the bars from Baker’s and Ghirardelli. I did stick to using less glycerine and more tylose with them and the fondant works pretty good too. From the supermarket brands, this one was my top favorite.

 

Next, I decided to test Wilton Candy Melt, these are a compound coating too ].
I did want to test them because they are easily found in crafts centers in the Wilton section. I tested these before the other chocolate brands from the supermarkets.
Wilton Candy melts 2My first try was a complete fail. The fondant felt grainy and was not elastic. I was not happy about the outcome. That’s when I decided to lower the Glycerine and add more tylose to the recipe. The second batch worked well with the changes and that’s when I decided to do the same with all the supermarket brands.

My suggestions are:
*Try to use a good quality chocolate or a good quality compound coating melt, it does make a difference. Use a scale to measure it.

*Make sure to melt the chocolate at a low heat or if you use the microwave, do it slowly. Melting the chocolate too fast can damage the chocolate, making it grainy and lumpy. If you use the stove, use a double boiler and make sure the water doesn’t get to the chocolate or it can seize. I will do another blog and talk more about this subject. Let’s go back to fondant talk!

The recipe I am giving you works great. I will add though, that athmospheric conditions might make a difference on the outcome. If you feel a grainy fondant, make the next batch with just one tablespoon of glycerine. If your fondant is too soft you can use up to 1 tablespoon of Tylose.

I know I will get a million questions about Tylose. Most of them will say, “I can’t find it Tylosewhere I live”. I haven’t tested the recipe with other products. I don’t like Gum Tex (personal opinion), and I haven’t tested it with other gum ingredients like gum tragacanth or CMC. I love my Tylose and I will honestly say, order some from the internet. It’s totally worth it! If you decide to try other gums, let me know the outcome. But remember, the recipe is made for tylose so if there’s a fail, you might have to adapt the amount you add.

Other things to watch out will be
* Don’t overheat the Corn Syrup. You want it warm, not hot.
* Make sure the gelatin blooms properly. Sprinkle the gelatin evenly
over the water.
* Don’t overheat the gelatin. You want the gelatin to dissolve and look clear.
* Make sure that when you start, you are gonna finish what you started. Fondant
won’t wait. It will dry out and be a complete mess if you leave in the middle of
making it.
* Work fast, the less air the less the fondant will dry
* Vegetable Shortening will help you with the kneading. If your fondant feels dry,
apply the shortening like it’s hand cream and continue kneading.
* If you have a fail, try again. Maybe you need to get a better ingredient or make
sure you are following the recipe. If humidity is not helping, make sure to lower the glycerine. It’s best to work in a room with air conditioner and if you have
huge humidity issues, then get yourself a dehumidifier. Sugar and heat don’t
mix so try to make your environment proper to work with sugar. You will have
a harder time with your work if it’s too hot.
* You will fail if you stop trying. So if you fail one time, try again and again.
I promise that it’s easy but you got to learn the process and what works
best in your environment.
* A scraper is great to use when you start kneading.

Bench scrapper

I did the fondant in the video manually so everyone could see how it can be done, but you can easily make this using a kitchen Aid. If you don’t like the microwave, use a double boiler. Everything is adaptable.

Once you make your fondant, make sure you seal it well in cling plastic and then place it in a ziploc bag. It will last just like any pre-bought fondant as long as it’s sealed well. If it gets hard after a few days, place it in the microwave for 10 seconds. I do that with all my fondants to soften them. It’s easier on the hands!

For the full recipe tutorial and tips for White Chocolate Fondant, click here.

 

 

I hope you enjoy the full Recipe (click here), and feel free to send anybody to my website so they can try it.
Until next blog….ta ta!

Edna 🙂

 

 

 

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Best Macadamia Nut and White Chocolate Cookies

Best Macadamia Nut & White Chocolate Cookie Recipe

Presione aqui para Español

I love macadamia nuts. My father got me into eating them and one of my
favorite cookies are the macadamia nut and white chocolate. I had some
of the ingredients and decided to make some of these amazing cookies.

Not sure who is the original creator of this recipe since it was passed to
me by a friend. But there was nothing to fix in this recipe. It’s perfect and
delicious. I am adding a few tips so you guys get a great cookie.
Click here for the recipe.

Baking Macadamia Nut & White Chocolate Cookie Recipe

There is a science to baking cookies. I read over the years people talking how
they want their cookies softer, while others like them crunchy. But the most
dreaded issue people face is, why did my cookie spread and now looks
like a flat blob?

There are so many reasons why cookies can go wrong. One of these reasons
will come from ingredients. Too much sugar can make a cookie spread.
But one factor that people don’t figure most of the time is the butter. Margarine,
for example, will spread more than butter since it is more oily and softer.

Another reason why cookies can spread is from putting the cookies in a hot
cookie sheet that just came out of the oven. The heat from the sheet will cause
the butter to melt before it has a chance to set. So avoid placing your cookies
in a hot cookie sheet or make sure to move fast if you decide to do this. Just
have the cookies pre-shaped so it’s a matter of placing them real fast and move
to the oven in a snap.

Sometimes people use too much butter or oil on the pan that can make a cookie spread too much while it’s cooking. I use the non-stick aluminum foil and it’s a fast clean up, plus I don’t have to add anything. The cookies don’t stick to it. You can also use a Silpat, (non slip baking mat), which is really good for this.

Make sure that you don’t over beat your mixture. This only creates air and that air can cause pockets that eventually just deflate. I usually tend to place my mixture in the fridge. Since the butter in the recipe is used at room temperature,
I want the butter to harden up so that my cookies stay fatter.

Best Macadamia Nut & White Chocolate Cookie Recipe

If you follow all these steps and you still get flat blobs for cookies, you can
either use half butter and half shortening. You can use all shortening too instead,
but if you are like me, you might not want to give up the buttery taste. If that is
the case, you have one more option. Lower the temperature of the oven. All
ovens are different. You would think that temperatures should be the same in
all ovens, but somehow things change between one oven to the next. So if
you have tried it all, and your cookies are just not cooperating with you, lower
the oven to 300 degrees. They will take a bit longer to bake, around 24 minutes
for chewy and 30 minutes if you like them crispier. And this time amounts are just approximations. Since each oven works different, just make sure to watch
your cookies.

There are many factors that can make a cookie recipe go wrong. This recipe
I am posting has been tested and it works great. So if you find yourself with
cookies you were not happy with, try the recipe again and follow the tips above.
I am sure you guys have your own tips so feel free to share them. In the
meantime, I hope you guys enjoy this recipe. (Click here for recipe)

Until next blog, ta ta!
Edna