Description
Mark Jarrard Jr., Godiva Chocolatier, Inc. Presemted at the 2011 conference
Fondant is a fairly common ingredient in the confectionery industry with a variety of uses.With such a breadth of uses, it is a marvel that this ingredient was discovered through the artisanal making of confections. Minifie defines fondant as follows: "Fondant comes from the French origin fondre, meaning ‘to melt.’ In the confectionery industry fondant is a common base raw material for what we call ‘crèmes." Several other more commercial definitions summarize fondant as a crystallized sucrose suspension in a saturated solution of invert syrup and/or corn syrups.
