Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About
While it is rare that a pastry chef makes his or her own fondant from scratch, it is somewhat more commonplace for a confectioner to do so, primarily to control the texture of the finished product. Many manufactured fondants made for pastry use are too soft and too resistant to recrystallization for use in confectionery. The fondant formula used in this book is for confectionery fondant that has a firmer texture than most pastry fondants in order to allow subsequent flavoring and handling, including dipping in chocolate.