Allotments 4 All

It seems very few people like them but I do. I know Thorntons make them but I thought I would try and make some but am wondering if there is any one who knows what the filling is. I suspect it is something like a coffee butter cream shaped and frozen then dipped in melted chocolate

Waddaya think?

How Do You Make Fondant?
Fondant, the basis of all French candy, is made of sugar and water boiled together (with a small quantity of cream of tartar to prevent sugar from granulating) to soft ball, 238°F. The professional confectioner is able to decide when syrup has boiled to the right temperature by sound while boiling, and by testing in cold water; these tests at first seem somewhat difficult to the amateur, but only a little experience is necessary to make fondant successfully. A sugar thermometer is often employed and proves valuable, as by its use one need not exercise his judgement.


Basic White Fondant Recipe
2-1/2 lb sugar, 1-1/2 cups hot water, 1/4 teaspoon cream of tartar. Put ingredients into a smooth-granite stewpan. Stir, place on range, and heat gradually to boiling-point. Boil without stirring until, when tried in cold water, a soft ball may be formed that will just keep in shape, which is 238°F.

After a few minutes' boiling, sugar will adhere to sides of kettle; this should be carefully washed off with the hand first dipped in cold water. Have a pan of cold water near at hand, dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers, and repeat until all sugar adhering to side of saucepan is removed. If this is quickly done, there is no danger of burning the fingers. Note: Using a wet pastry brush or small damp cloth is much safer for those with less experience!

Pour slowly on a slightly oiled marble slab. Let stand a few minutes to cool, but not long enough to become hard around the edge. Scrape fondant with chopping knife to one end of marble, and work with a wooden spatula until white and creamy. It will quickly change from this consistency and begin to lump, when it should be kneaded with the hands until perfectly smooth.

Put into a bowl, cover with oiled paper to exclude air, that a crust may not form on top, and let stand twenty-four hours. A large oiled platter and wooden spoon may be used in place of marble slab and spatula.

Always make fondant on a clear day, as a damp, heavy atmosphere has an unfavorable effect on the boiling of sugar.


Coffee Fondant Recipe
2-1/2 lb sugar, 1/4 cup ground coffee, 1-1/2 cups cold water, 1/4 teaspoon cream of tartar. Put water and coffee in saucepan, and heat to boiling-point. Strain through double cheese cloth; then add sugar and cream of tartar. Boil, and work same as White Fondant.


Maple Fondant Recipe
1-1/4 lb maple sugar, 1 cup hot water, 1-1/4 lb sugar, 1/4 teaspoon cream of tartar. Break maple sugar in pieces and add to remaining ingredients. Boil, and work same as White Fondant.

Seems something like the fudge recipe we used to make when I was a child.  Though we used to add a bit of butter since it stops it sticking all over the place. I think we used to let the sugar get to the next hardening stage but we certainly did all the kneading so it did not turn into toffee.  I love coffee flavoured things so will give it a go.  Thanks Ishard

Thanks but fondant is not quite what I am thinking of. That is a bit hard and I want more of a truffle style of texture.

I have come across this one which seems fairly similar to what I want and when I work out how much one cup of plain chocolate, broken into pieces is in weight (what a daft measurement) I will give it a try. The ones I like are chocolate coated rather than rolled in cocoa powder. But I am not sure how to dip them into the melted chocolate either. Think it could get finger licking messy ;D

Ingredients
1 cup plain chocolate, broken into pieces
4 tablespoons butter
2 tablespoons strong black coffee
2 egg yolks
2 tablespoons ground almonds
6 tablespoons icing sugar
cocoa or chocolate powder


Method
Melt the chocolate and butter in a basin over a pan of gently simmering water.
Stir in coffee and egg yolks - do not heat.
Remove basin from pan, then work ground almonds and icing sugar into chocolate mixture.
Spread out on a flat plate, put in refrigerator or leave in a cold place for about 1 1/2 hours until firm and set.
Roll into about 30 balls and toss of them in cocoa or chocolate powder.

Place in paper cases.

I would mix melted dark chocolate and double cream with a shot of expresso (or very strong coffee). This will give you a basic chocolate truffle recipe with the coffee flavour. Let set in the fridge, roll out and then coat with chocolate. If you want them sweetened up add some icing sugar.

Thanks Sparky that is what I am after. I have been told to use some cocktail sticks for the dipping so we are getting there