How to Create Black Fondant
- 1). Place the chocolate wafers into a microwave-safe mixing bowl. Heat for 30 seconds on full power in a microwave. Remove from the oven and stir. Reheat for a further 30 seconds and stir the chocolate again. Repeat this process until the chocolate has melted and is a smooth liquid. It will take approximately three or four minutes, although every microwave will be different. Be careful not to overheat it as the chocolate will burn.
- 2). Add the corn syrup. Stir until the chocolate and syrup are well mixed.
- 3). Line a baking sheet with baking parchment. Pour the molten chocolate onto the tray and allow it to set and cool to room temperature, for two or three hours.
- 4). Sprinkle the counter-top and your hands with powdered sugar. Put the prepared white fondant onto the counter and knead it well, into a ball, until it is soft and pliable.
- 5). Break off a small piece of the chocolate and place it onto the surface of the fondant. Knead the icing again, ensuring the chocolate is evenly distributed throughout it. Add more chocolate and repeat the process. Continue adding chocolate until it has all been incorporated.
- 6). Drip one or two drops of black icing color or paste onto the surface of the chocolate fondant. Knead the icing until the color has been evenly spread throughout it. Repeat the process, adding one or two drops of black coloring at a time, until the desired shade is achieved.
- 7). Wrap the fondant in plastic kitchen film and allow it to stand overnight for the color to develop and set. Roll out or use the icing as required.
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