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Modeling Chocolate

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When it comes to deciding what to cover your cake with, there are always plenty of options to choose from, and modeling chocolate is becoming very popular!

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What is modeling chocolate?

Modeling chocolate is a pliable chocolate paste made from just two ingredients, chocolate and corn syrup. It has the texture of a tootsie roll or marzipan and is very easy to work with. It can be used to make ropes, braids, ribbons, ruffles, flowers, or leaves and you can also cover an entire cake with it as well. It can be made with bittersweet, semi-sweet, milk chocolate or white chocolate!

The nice thing about modeling chocolate is it doesn't dry out fast like fondant does so it's a little easier to work with for beginner cake decorators.

Modeling chocoalte is quite simple to make, especially if you follow these easy directions and delicious recipe!

Recipe And Directions

*14 ounces chocolate - either white or dark

*5-6 tablespoons light corn syrup

*Plastic wrap

*Spatula

*Glass or metal mixing bowl

*Medium saucepan

Melt the chocolate over a double boiler. If you don't have a double boiler you can always make one. To create a double boiler, fill the saucepan with water, bring it to a boil, turn off the heat, and rest a glass bowl on the inside rim of the saucepan, just above the height of the water. This way the chocolate does not get overheated.

Cool the melted chocolate until it feels cool, but is still fluid.

Heat the corn syrup until it just starts to boil.

Add the heated corn syrup to the melted chocolate and mix with a rubber spatula until it forms a smooth paste.

Wrap the mixture in plastic wrap and refrigerate.

Allow the modeling chocolate to firm and chill all the way through. This may take up to an hour.

Remove the modeling chocolate from the refrigerator and knead until it becomes soft and pliable.

Modeling Chocolate Tutorials



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