Originally Posted by flipflopgirl
In order for me to offer legit advice need a bit of clarification.
Are you asking for recipes or do you need advice for a specific problem?
Fondant can be made for several different applications so naturally different ingredients and instructions will make up the recipes.
Poured, rolled, plastique (candy clay) and as a creamy filling for candies.
Welcome to Chef Talk.
what i meant was dessert pastry fondant, chocolate cake with warm and loose filling. Basicly i am asking for tips on white cholocate, how does it react when compined with butter and melted, then added sugar and wheat flour and possibly baking powder.. i've made regular fondant with the same recipe but i have no experience replacing regular chocolate with white chocolate..
so if you have made this type of dessert and have something to point out im curious to know..
thank you for your reply and sorry for my crappy english its not my motherlanguage.. :)