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A heavenly recipe for making the most delicious fondants enrobed with chocolate, they make the perfect home-made gift:
3 tablespoons of double cream
1-2 tablespoons of Welsh Rosewater
275g of icing sugar + extra for dusting
A few drops of colouring*
150g Dark Chocolate (70& or 85%)
1/4 teaspoon of groundnut or vegetable oil
Edible glitter or crystallised rose petals
Put the double cream, rosewater and colouring in a mixing bowl.
Seive in the icing sugar.
Turn out on a surface that has been well dusted with icing sugar. Dust the top of the fondant.
Knead until it forms a dough-like consistency, seiving on more icing sugar as required.
Wrap in cling film and put in the fridge for 30 minutes.
Melt the chocolate in a small bowl in a bain marie or carefully in the microwave approximately 30 seconds or until nearly all the chocolate is liquid. Add the groundnut or vegetable oil and mix until it is well combined and all the chocolate has melted.
Allow the chocolate to cool whilst you put the fondant on a smooth surface dusted with icing sugar, dust lightly and then roll out to about 7mm thick. You do this using guides on your rolling pin or put chop sticks either side so that your rolling pin is resting on them as you roll.
Cut the fondant into squares. Optionally you can roll the squares into balls and squash slightly.
Using two forks quick drop the fondant pieces into the chocolate, coat well, then drain before placing on baking parchment to dry.
When you have covered all your fondants with chocolate, decorate with either festive edible glitter or traditional crystallised rose petals. Leave to set.
Keep in a cool place and eat within 2 weeks.
* I make my own food colouring by cooking and reducing a small amount of beetroot in 100mls of water, then letting it cool.
Takes about an hour and makes about 40 chocolates
Please note, I produce the finest rosewater but my chocolates need a little more work. I hope you enjoy making them as much as I did.