This week I had a special birthday order for a dear friend. She has two precious girls that love to cook and one day I plan to give her girls some chocolate making lessons. But for now she ordered a big box of chocolates just for herself!..So of course what better reason to learn to make fondant creme from scratch and add a whole new range of chocolates to my repertoire.
I hadn’t tried working with fondant creme because from what I had heard it was tricky to make and I was having trouble sourcing it in Australia. Well with some research Jean Pierre Wybauw came through for me again and I found a great technique that works for me. So the two new flavours I made were the classic Peppermint Creme and a Vanilla bean infused fondant that tastes a little like a cadbury creme egg but richer and less sweet!
Here they are in all their glory! The other flavors were: Dark Chocolate Pomegranate Molasses, White Chocolate Coconut Dream, Milk Chocolate Hazelnut Gianduja and Honey Fleur de Sel Caramels.