Chocolate mastic
3 servings
80 minutes
Chocolate fondant is an elegant decoration for pastries with a deep, rich dark chocolate flavor and delicate notes of marshmallow and cream. This fondant is characterized by its elasticity and softness, making it ideal for creating figures and decorative elements. Historically, fondant was used in European cuisine to cover cakes and pastries, giving them an exquisite appearance. Butter and cognac play a special role in the preparation, imparting a silky texture and subtle aroma to the mixture. It can be used to cover cakes or create flowers, figures, and other decorations, turning baked goods into true works of art. After cooling, the fondant becomes firm but retains a pleasant tenderness when consumed, offering each bite of dessert refined chocolate luxury.
1
Place broken chocolate pieces in a pot and melt over low heat.
- Dark chocolate: 100 g
2
Without removing the pot from the heat, add marshmallows to the melted chocolate and constantly stir the mixture well with a spoon.
- Marshmallow: 90 g
3
When about half of the marshmallows have melted, pour in the cream, add butter and cognac. Stir continuously until a homogeneous thick liquid mass is obtained. Remove from heat.
- Cream 30%: 40 ml
- Butter: 1 tablespoon
- Cognac: 2 tablespoons
4
Constantly stirring with a spoon, gradually add the sifted powdered sugar. When the mixture becomes too thick and elastic, and stirring with a spoon is no longer convenient — do it by hand. Add powdered sugar until the mixture feels like warm, firm, elastic dough. It does not stick to the hands at all; on the contrary, the hands remain clean but greasy.
- Powdered sugar: 120 g
5
Roll the mass into a ball and place it on baking paper. The fondant is ready. It turns out slightly warm, very soft, and delicate. Cover with another sheet of paper on top and roll to the desired thickness. Remove the top sheet of paper.
6
Cut out circles from the rolled-out paste using a glass. Flatten each circle against the table with your palm.
7
Lay these circles overlapping each other (somewhere in the middle) in a row. 3-4 circles are enough for one rose.
8
Make a small sausage from the piece of fondant to serve as the center for the rose. Place it on the very first petal. Now simply roll everything up starting from the side where the center is, pressing down on the lower half with your fingers. Hold the bud in your hands, gently unfold the petals and shape them as desired. Place it in the refrigerator for 5-10 minutes to set.