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Exciting new COLOURS! These are pre-coloured to save you time and money. Choco-Pan® is the ultra-premium alternative to traditional rolled fondant. Made with high quality white chocolate, Choco-Pan® offers a superior taste and texture along with increased yield. Choco-Pan® covers at a rate nearly double that of traditional rolled fondants icing at a competitive price.
There are a few critical differences between Choco-Pan and other rolled fondants. Here are some of those differences:
How to use Choco-pan fondant Icing
It's chocolate that gives Choco-Pan its delicous chocolaty taste, and like chocolate heat will cause chocopan to soften so its best to use in a cool envionment or place in the fridge whilst not in use. You also do not need to work the fondant as it is by nature workable in the way that margarine is spreadable straight from the fridge.
The cake being covered should be lightly covered with buttercream or glaze and then chilled. This will minimize the formation of air bubbles. If an air bubble forms, pierce it with a straight pin and use a fondant smoother to work the air to the pinhole ... the air must have a path to escape, otherwise it will surface in another location on the cake.
Choco Pan is an extremely versatile product that has a shelf life of one year and can be frozen or refrigerate.
Drapes beautifully over cake without cracking.
Pliable and easy to handle, excellent for moulding.
Can be sheeted and used in pasta machine.
Accepts colouring and flavouring.
Rolling thin to cover up to 60% more than other brands.
Choc Pan offers lots of colours.
Wedding ( soft white) Red, White ( light ivory), Caramel (light tan), Black (chocolate), coffee (dark tan)
Hot Pink, Yellow, Orange, Lime and other colours.
How to cover a cake with Choco pan icing fondant.
First frost cake with buttercream, making sure the sides and top are covered completely.
Cool the frosted cake for 5 minutes.
Lightly dust a clean, dry surface with powdered sugar.
Remove desired portion of Choco Pan from container and knead with hands to soften product.
Next, roll Choco Pan thin with a rolling pin.
After rolling, slide a large spatula under the choco Panto loosen the product from the surface.
Lift the product, centre over the cooled cake and gently drape to cover the cake completely.
Smooth the top and sides with a fondant smoother and turn away excess Choco pan.
If frozen or refrigerated, It must returned is room temperature before kneading or rolling.
When using a microwave oven to soften Choco Pan use the lowest setting possible.