Chocolate Fondant/No Tear Or Elephant Skin Fondant/Repairable Fondant

Ingredients
400g White Chocolate ( I use Callebaut) (Or Use Deco Melts)
200g Glucose Syrup
500g Fondant
***For a sharp edge pop it into the freezer once covered and then cut the edges with a knife as you would with ganache
To scale this up or down
Start with your Chocolate, the amount you use, you will need half for the glucose syrup. To calculate the fondant amount use 25% more fondant than the chocolate.
E.G
200g Chocolate halved will give you
100g Glucose Syrup ….. 200g Chocolate add 25% is 250g so
250g Fondant
Links For Chocolate Fondant ( you will be directed to The Cake Decorating Company)
Callebaut White Chocolate tidd.ly/4bcLA7v
Colour Mill Pink tidd.ly/3VBksKE
Fractal Glucose Syrup tidd.ly/3ViKa5p
Fondant Smoother tidd.ly/4bcHqNh
King Pin tidd.ly/4ehZ2tm
"The Sugar Paste" Flexi Scraper tidd.ly/3y0BJDx
Deco Melts tidd.ly/3RqSYoq
I used a cheap supermarket fondant to show how well this works. So you choose the fondant you like
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