Choco-Pan® Gourmet  Rolled Fondant  Looks like fondant, tastes like chocolate! Home Page Non-Stick Silicone Mat  |  Fillings | Tools  |  Cutters CAKE PICTURES | OTHER DETAILS RECIPE | All American Fondant by Shirley Jackson

Choco-Pan® is the ultra-premium alternative to traditional rolled fondant.  Made with high quality white chocolate, Choco-Pan® offers a superior taste and texture along with increased yield.  Choco-Pan® covers at a rate nearly double that of traditional rolled fondants at a competitive price. NOTICE:   'CHOC-O-PAN' has now included a preservative to help extend the shelf life BUT should not be kept longer than one year. May be frozen to prolong use. Sugarcraft, Inc. will not guarantee this product.

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VIDEO: Choco-Pan Fondantly Yours VIDEO by Linda Shonk $39.95 

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Fondant Ring Set - This 30" fondant lifter makes it easy to cover cakes up to 22" in diameter.  Just select the appropriate ring size roll and lift!  The "bubble" created by lifting the outer ring helps you center the Fondant or  Choco-Pan® over the frosted cake and ensures total coverage.  This is a great tool for decorators of all levels of experience.  Made in USA using FDA approved materials, this lifter is a durable tool that will provide years of reliable performance.

$199.50 INSTRUCTIONS FOR USE

These are some of the unique attributes:
· Delicious and unique flavor
· Drapes beautifully over whatever you are covering
· Pliable and easy to handle, excellent for molding and sculpturing
· Can be sheeted and used in a pasta machine
· Use as a candy; can be colored, flavored, molded or dipped in chocolate
· Rolls Thin to cover up to 60% more per pound than other national brands

How to cover a cake:
· First, ice your cake with buttercream, making sure the sides and top are covered completely.
· Cool or freeze the frosted cake for 5-10 minutes.
· On a clean, dry, smooth surface, dust a mixture of 50% powdered sugar and 50% corn starch.
· Remove desired portion of Choco-Pan fondant from container and knead with hands to soften product.
· Next, roll it thin, using a rolling pin. - Yes Thin!

CAUTION: When using a microwave oven to bring Choco-Pan to room temperature, be sure to use the low or defrost setting.
DO NOT let fondant get too hot. Overheating may cause the fondant to breakdown and become soft and unworkable.

· After rolling, use a thin flat object to loosen fondant from the surface (a metal yard stick works well.)
· Then slide a clean cake board under the fondant and lift.
· Center the fondant over the cooled cake and gently drape.
· Smooth top and sides, then remove excess fondant.
How to mold:
· Add a small amount of sifted powdered sugar, and work into fondant.
· Mold into desired shape.