*  Exported from  MasterCook  *
                          Chocolate Rolled Fondant
 Recipe By     : Tim Schewe <tschewe@cln.etc.bc.ca>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Chocolate
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      tablespoon    gelatin
      1/3  cup           water
      2/3  cup           corn syrup
    1      tablespoon    glycerine
      1/4  cup           solid white vegetable shortening
    1      teaspoon      vanilla
    6 1/4  cups          powdered sugar (lightly spooned into cup)
                         *1 pound 9 ounces*
    2      cups          + 2 tablespoons unsweetened cocoa (Dutch) -- OR
    2 1/2  cups          nonalkalized cocoa such a Hershey’s
 Sprinkle the gelatin over the water in a 2-cup heatproof glass measure or bowl
and allow to sit for 5 minutes. Set in a small pan of simmering water and stir
until the gelatin is dissolved. (This can also be done in a few seconds in a
microwave on high power, stirring once or twice.) Blend in the corn syrup and
glycerine, then add the shortening and stir until melted. Remove from the heat
and stir in vanilla.
 Mix the sugar and cocoa in a large bowl and make a well in the center. Add the
gelatin mixture and stir with a wooden spoon until blended. Mix with your hands
and knead vigorously in the bowl until it forms a ball. Turn out onto a smooth,
lightly greased surface such as Formica or marble, clean your hands, and knead
until smooth and satiny. If the fondant seems dry or brittle, add several drops
of water and knead well. The water will make it very sticky and messy at first.
When the mixture holds together, scrape the counter clean, lightly grease it, and
knead the fondant until smooth.
 Chocolate Rolled Fondant may be used at once but is easier to work with if made
one day ahead to give the moisture a chance to distribute evenly. It is important
to cover the fondant to prevent drying out. Wrap tightly with plastic wrap and
place in an airtight container.
 When ready to roll out, spray the work surface and rolling pin with nonstick
vegetable spray. Don't be alarmed if tiny cracks appear in the surface of the
fondant; the warmth from the kneading or pressure from the rolling pin will make
it smooth and satiny.
 If the cocoa is lumpy, process it in a food processor for a few seconds until
powdery. If Lumpy cocoa is used it might not incorporated evenly into the
fondant. If this should happen, the chocolate fondant can also be placed in the
food processor for a few seconds until completely smooth. Don't try to process
the whole batch at a time.
 I use nonstick vegetable spray to grease the counter, rolling pin, cutters - even
my hands.
 If stored fondant seems very stiff, a few seconds in the microwave before
kneading it will make it pliable.
 Don't be tempted to substitute butter for the solid white shortening. This is one
rare instance where there is no perceivable difference in flavor and the
shortening actually blends better (without streaking) than the butter.
 Recipe makes 2 3/4 pounds - enough to cover a 9-inch by 3-inch cake and a 6-inch
by 3-inch cake.
 Store- 1 week room temperature, 1 month refrigerated, 6 months frozen.
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