Jan 21, 2010


I use Dry Candy Fondant.

  • 1 cup Confectioner's sugar

  • 7 oz Semi-sweet chocolate

  • 5 tb Butter

  • 4 tb Cold water.

Sift the sugar. Melt the chocolate in double boiler. Add sugar and slice into pieces butter. Stir until smooth and remove from heat. Add water one Tbs at a time to cool. Pour icing on petite fours while still warm. Is shiny, very soft, easy. Glazes 40 petite fours. Makes 1 1/2 cups of icing.

TIP: Lace points look beautiful on petite-fours. You can also make lace points out of royal icing or with coating chocolate & set them up off of the surface of the cake. This is the continuation of our previous post in 2008 about chocolate petite fours. Made in 12/31/08 @1:11am.

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