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Anyone tried Choco-pan?


Lauren
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Hi everyone!

Has anyone tried Choco-pan? Did you like it? Could you describe for me the texture and taste?

I would go buy some of my own, but as there aren't any suppliers in my area, I'd have to order it. I thought I'd ask you all (deferring to your greater experience) before I do that.

Thanks so much!

Best,

Lauren

Edited by Lauren (log)
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I've used it, the first time I used it (about 8 years ago) I thought it was great, but the other fondant I had was not great. A couple of years ago I bought some and now I don't think it is so great, could be because I have a better fondant(Petinice) now. It is more dry than my other fondant. Not unusuable but definately not as soft and elastic. It tastes ok, I have the white chocolate, but not so great that I wouldn't use anything else. I still have a couple of buckets left from that 2 year old order because I don't like covering cakes with it and use it mostly for decorations.

check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

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Hi Lauren, I only use bought fondant, I have made it in the past, but I did not think it was as good or easy to use as what I can buy. The manufactures probably have better sugars and chemicals than what we can purchase.

check out my baking and pastry books at the Pastrymama1 shop on www.Half.ebay.com

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That's been my experience as well. I have made fondant that I thought tasted better than bought fondant, but I can't seem to get it to be as pliable/elastic or as smooth as the bought version. You're right - probably ingredients they've got access to that we, unfortunately, do not.

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I've ordered and used Choco-pan before.

I thought it tasted pretty good (I ordered the carmel flavor). Working with it was a bit tricky since you have to roll it thinner than other commercial fondants. But once I got the hang of it, it worked well.

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Call Choco-pan - they'll send you out a nice batch of samples. I find it a little hard to use - it's very stretchy. I make a chocolate clay (chocolate couverture & corn syrup) and mix it with Satin Ice (Or Pettinice...acutally, now that I'm thinking of it, I use FondX now....) at about a 50/50 ratio. Gets the chocolate flavor with the useability of the Satin Ice (FondX). Hope that helps!

~Lisa

www.TheCakeAndTheCaterer.com

Bloomington, IN

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