Chocolate fondant for covering cakes and roses
50 ml water
50 g sugar
150 g glucose
500 g chocolate with at least 60% cocoa content
Gets cooked water with sugar (until boiling) add glucose and remove from heat, stirring continuously, until glucose is completely dissolved. Cool to about 40 C. During this time the chocolate is melted in a water bath also to about 40-45 C, removed from heat and to this was added sugar mixture with glucose. Stir until a smooth mixture. Pour the mixture into a container, previously covered with transparent household foil and leave at room temperature to solidify. Then kneaded well with hands. On foil (best) put the required amount of a mixture and rolled to the desired diameter. Cover the cake as nice smoothing (to force air) and cut excess coverage.