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??
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!
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
here is a thread that you might enjoy reading on modelling chocolate:
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.