More Information About Choco-Pan

INFORMATION:

Choco -Pan (or chocolate fondant icing recipes above) are extremely versatile products that have a shelf life of six (6) months, and can be frozen or refrigerated.

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

"Simply Elegant" cakes for all occasions, Birthdays, showers, religious events and special parties are made easy with Choco-Pan/Chocolate Fondant Icing

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! If Choco-Pan has been frozen or refrigerated, it must he brought back to room temperature before completing this step.

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.