I know how to make modeling chocolate, but my questions is, what do the cake shops use? They can't make it themselves can they?

Sorry I'm not able to help you but here's a bump. good luck

You can buy it at Pastrychef.com, in white or dark, but it's kind of expensive...$60 for 5 and a half pounds.

At that price, I'd rather make it, since it doesn't take much time or effort.

http://www.pastrychef.com/MODELING-CHOCOLATE_p_779.html

I'm betting that most make their own. Mike McCarey makes his (well, his staff does LOL), and Bronwen talked as though they make most of theirs. Much more cost effective, and very easy.

Buddy from Cake Boss just buys his. I'm not sure which brand he uses though.

I have always made mine, but I have used SatinIce fondant to make it, instead of my MMF. Has anyody tried it with MMF?

I've heard of modeling choc, but don't really know what it is and how to use it. Can you please give me more info. Thanks.

Here is the recipe for modeling chocolate: It is really easy and tasty!


Modeling Chocolate Recipe

*From Bon Appetit

This 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. Can be made with bittersweet, semi-sweet, milk or white chocolate.


Ingredients

Dark Chocolate Modeling Paste:
7 ounces (200 grams) bittersweet chocolate, chopped
1/4 cup (60 ml) light corn syrup

Semi-Sweet Chocolate Modeling Paste:
7 ounces (200 grams) semi-sweet chocolate, chopped
3 1/2 - 4 tablespoons light corn syrup

White Chocolate Modeling Paste:
7 ounces (200 grams) white chocolate, chopped
1 1/2 - 2 tablespoons light corn syrup

Milk Chocolate Modeling Paste:
7 ounces (200 grams) Milk Chocolate
2 1/2 - 3 tablespoons light corn syrup.

Preparation

Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.

Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.

Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two hours).

When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces, and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.

At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of the cake. It can also be placed around the outside top edge of the cake.

This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves, or any other decorations.

Well wrapped it will keep for months. If it gets hard to work with knead in a little more corn syrup until it is pliable again.

That is great info lutie thank you! I have read some use it for making figures.. is this the same stuff and do you just color the white chocolate with regular colors?

Thanks for the receipe.

Thanks, gonna try it for sure

Charm City Cakes (Ace of Cakes) uses several different types.

i would like to purchase a pasta machine to roll out fondant for me, but it needs to be big enough so that i can put it on the cakes. Buddy from Cake boss has one it just makes everything so much easier...Does any one know where i could find one????

I purchased the pasta machine for my Kitchenaid mixer and love it! I know it's more expensive, but it works fantastic and it's one of the things I wouldn't do without. It's funny I have a student working with my right now, and we are going through the things I wouldn't do without. Others were my clay extruder, Fat Daddio's turntable, agbay, Quilters rulers (several different sizes) Fat Daddio's pans, pearl molds, books, DVD's, oh and number 1 is Cakecentral!

omg i dnt know what half of those things are...im still kinda new at this

scionmom...re your question about figure carving. I've made flowers, braids and ribbons from chocolate and just this Christmas tried my hand at carving. I don't have the exact proportions at hand, (I am babysitting my grand daughters this week), but I am sure the above recipe(s) are similar. There were just the two ingredients. After letting it set up overnight I merely broke off small pieces at a time and kneaded until pliable. I made an armature out of fiber-covered wire and formed and carved, refrigerating briefly if needed. I find it a really fun medium to work with, for chocolate is very forgiving and the seams or additions blelnd well. You can see the results in my deer in my pictures. Hope this gives you incentive to try. (Mistakes taste good!)

Romy, Sugarshack has a post going on those fondant rolling machines that Buddy has. If I remember right they were around $1,500, but I could be way off!

Thanks for all the info, it answers a lot of my questions about modeling chocolate!