Modeling Chocolate-Buy Or Make?

Decorating By danar217 Updated 12 Aug 2009 , 11:51pm by drakegore

 danar217  Cake Central Cake Decorator Profile
danar217 Posted 12 Aug 2009 , 9:30pm
post #1 of 4

I've noticed modeling chocolate used on the cake shows now. I've never used it before. I've tried to make it and it was a mess! Can you buy it somewhere and how does it taste? I haven't noticed it at Micheals or Hobby Lobby yet. Can anyone shed any light on this for me? Is it easy to use. I use fondant but it just seems like mod. choc. would be messier??

3 replies
 Kiddiekakes  Cake Central Cake Decorator Profile
Kiddiekakes Posted 12 Aug 2009 , 9:34pm
post #2 of 4

It's actually very easy to make..Just add a tablespoon I think (Can't remember)It's very little though, of corn syrup to melted candy melts.It starts to look like it is seized but you knead it in.If you don't need alot I would make it...If you needs lots you can buy it at most cake decorating supply stores but it is not that cheap.More than fondant!

 NatalieMarie  Cake Central Cake Decorator Profile
NatalieMarie Posted 12 Aug 2009 , 10:59pm
post #3 of 4

Modelling chocolate isn't particularly messy any more than fondant is, or that is what I have found when using it. This is the recipe that I use:

125g/4oz of dark, milk or white chocolate
2 tablespoons liquid glucose, warmed

Melt the chocolate in a heatproof bowl over a pan of water. Remove from the heat and stir in the glucose until the mixture is just combined.
Put the paste in a plastic bag and chill for about 1 hour, until firm but pliable.

The paste can be kept tightly wrapped in the bag in a cool place for several weeks. Break off pieces are required and knead until pliable. Roll out on a surface dusted with cornflour.

The only place I have found in the UK that sells chocolate paste pre made is squires kitchen, but I thought it was far too expensive!

I hope this helps

 drakegore  Cake Central Cake Decorator Profile
drakegore Posted 12 Aug 2009 , 11:51pm
post #4 of 4

hi danar,
here is a thread that you might enjoy reading on modelling chocolate:
http://cakecentral.com/cake-decorating-ftopic-642127-0.html
lots of information.

i would recommend making semi-sweet chocolate for modelling chocolate instead of chocolate candy melts. the candy melts tend to have more fat and end up a little oily.

diane

Quote by @%username% on %date%

%body%