Fondant kolanut/How to make fondant kolanut/Guchings Dishes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can reduce costs.

chocolate

🥗Healthier: dark chocolate

💰Cheaper: chocolate chips

Dark chocolate has less sugar, while chips can be cheaper.

Welcome to the channel and introduction to the tutorial.

Show the two types of kolanut: igbo and house.

Divide the fondant into two parts for different kolanut types.

Use cornstarch to prevent sticking or vegetable shortening if preferred.

Knead the fondant thoroughly to make it pliable and easy to work with.

Add wine food gel color to one part of the fondant, adjusting color gradually.

Test color on a small piece before applying to the entire fondant.

Create two shades of wine color by adding brown to one part and yellow to the other.

Roll the fondant into ball shapes and pat to form realistic kolanut shapes.

Use a fondant tool to create lines on the shaped fondant; a toothpick can be used as an alternative.

Paint the lines with a mixture of edible spirit and brown food gel color.

Show the realistic appearance of the fondant compared to real kolanuts.

Divide the remaining fondant for the second type of kolanut and add cream color.

Add a little green color to adjust the shade.

Mold the fondant into the desired shape and create lines for realism.

Finish the second kolanut and compare with the real one.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens