Chocolate fondant (Шоколадна помада) is a GOST recipe for a glossy, smooth confectionery coating and filling made from sugar, glucose syrup, water, and cocoa powder. Fondant is a semi-finished product used extensively in confectionery for glazing cakes, filling caramels, coating éclairs, and decorating pastries.
Recipe per 10 kg of finished fondant
- Granulated sugar (TS 99.85%) — 6.250 kg
- Glucose syrup (TS 78%) — 1.560 kg
- Cocoa powder — 0.620 kg
- Vanilla flavoring — 0.010 kg
- Water — 1.900 kg
Technological map
Sugar is dissolved in water and brought to a boil with glucose syrup. The syrup is boiled to 115–117 °C (fondant stage). Cocoa powder is sifted and added to the hot syrup. The mass is poured onto a marble or stainless steel table cooled to 25–30 °C and worked (folded, kneaded) with scrapers until it crystallizes into a smooth, white, plastic mass. The rapid cooling and mechanical agitation produce very fine sugar crystals (below 20 microns) that give fondant its characteristic smooth, creamy texture.
The glucose syrup acts as an anti-crystallizer, controlling crystal size and preventing the fondant from becoming grainy. Finished fondant is stored in sealed containers at 15–20 °C. Before use, it is reheated to 45–55 °C for glazing. Final total solids: 88–90%.
Variations
By omitting cocoa powder, this recipe produces plain (white) sugar fondant. Other flavor variants include coffee fondant, fruit fondant, and milk fondant with condensed milk. Fondant quality depends critically on proper boiling temperature and cooling technique — overcooking produces a hard, brittle mass, while undercooking yields a soft, runny product.