Chocolate fondant (Kenwood KM082 kitchen machine)

Category: Confectionery
Chocolate fondant (Kenwood KM082 kitchen machine)

Ingredients

Dark chocolate 200gr
sugar 200gr
glucose syrup * 75 g
water 100 ml
concentrated (not condensed) milk 35 ml
fondant glaze ** 200gr
vanilla extract 2 tsp
butter 40 g

Cooking method

  • 1. Attach the flexi attachment.
  • 2. Put sugar, glucose and water in a Kenwood bowl. Set 115 ° C and the stirring speed to (2). As soon as the cooking temperature reaches 115 * C, cook for another 1 minute.
  • 3. Add milk and wait until it warms up again to 115 * C.
  • 4. Add the fondant frosting, wait until it heats up again to 115 * C and cook for another 2 minutes.
  • 5. Change the temperature to 20 * C.
  • 6. Once the temperature has reached 80 * C (this will take about 15 minutes) add your chocolate, vanilla and butter.
  • 7. Set the stirring speed to (1) and continue until the entire mass is homogeneous (this will take no more than a minute)
  • 8. Pour the still warm fondant onto a baking sheet (the dimensions of the baking sheet given by Kenwood are 25 * 15 * 1.5 cm, but my fudge takes about half of the 22 * ​​33 * 2 cm baking sheet, I like it when the sweets are 2 cm high). Be sure to put baking paper on the baking sheet.
  • 9. The fondant hardens quickly enough in the refrigerator, remove and cut into portions. You can roll our truffles in cocoa powder if you wish. If there is a desire to play, then while the fondant has not yet frozen, you can twist it into balls and put nuts or prunes / dried cherries in the middle.
  • I keep these sweets in the fridge for months, they taste best at room temperature.

The dish is designed for

a lot, it depends on how you cut the candy

Time for preparing:

30 min

Note

* Glucose can be substituted with invert sugar and corn syrup. I do not advise honey as it always gives a taste
** fondant glaze - in English they give: "fondant icing" for a long time I could not understand what exactly they want, but then I just bought a ready-made, white fondant glaze in the store. The only thing is that it is very hard and I advise you to warm it up in a saucepan until it stretches, or cut it very finely / rub it on a grater, otherwise it will dissolve in our mass for a long time. Second, if suddenly you learned how to make that very fondant according to GOST (which I heroically did twice for these sweets), then do not be afraid that your mass will suddenly go flakes - apparently citric acid oxidizes milk, after adding chocolate this effect will disappear and the mass will become completely homogeneous.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers