My sister in law (another one, I have a lot of them, it’s the benefit of having a big family) has inspired this recipe. Every Christmas, she delights us with those fondants, but preciously hides the fabrication secrets. So I had to try again and again, and experiment, to finally rediscover their taste and delicate balance. I think I’m now dangerously close…
For about 60 fondants
In a double boiler, gently melt the chocolate, the coconut oil and the sifted powdered sugar. In order to avoid possible lumps, sift the preparation and pour it in small paper baking cases, previously set on a board (because the preparation is very liquid and the filled baking cases are difficult to move). Filling the paper baking cases without spilling the preparation all over is a delicate operation, and we recommend using a squeeze bottle. Sprinkle with golden food powder using a tea ball. Refrigerate for at least 1/2 hour. These fondants must remain cool or they will soften.
Variation n ° 1: If you do not like the taste of coconut oil, you can find odorless coconut oil that works just as well.
Variation n ° 2: You can also decorate your fondants with a hazelnut, an almond, a peanut, a pistachio, praline …
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