Flexible Chocolate

Baking By Rhonda19 Updated 7 Feb 2011 , 3:38pm by pegalter

Rhonda19 Posted 6 Feb 2011 , 3:21pm
post #1 of 20

Hi everyone! I've been away for quite awhile... 2010 was a bad year for me.

I was watching Food Network last night, and saw an re-run ( I think ) of a Chocolate Challenge. In this one, this chef used something called " Flexible Chocolate" . I missed part of it, but it looked to me like it put chocolate in a food processor, with some liquid, and whirled it to make a soft chocolate dough. It wasn't Candy Clay.

He used it for a parts of a skirt he was making for a gumpaste woman. It was able to be very flowing, when dried...not hard or stiff like Candy Clay.

Anyone know how??

19 replies
Lori123456 Posted 6 Feb 2011 , 3:33pm
post #2 of 20

I think it was his own recipe though. He said it was chocolate, gelatin...and 'some other ingredients.' I hope someone here knows because I'd love to try that.

LisaPeps Posted 6 Feb 2011 , 4:34pm
post #3 of 20

My cake http://cakecentral.com/gallery/1875575 is done with "Cocoform" which is like modelling chocolate but it holds its shape a lot better.

The petals on this are done using cocoform too.


Modelling chocolate is chocolate and corn syrup or glucose mixed together. I haven't made my own yet so I don't know how it compares to the cocoform.

bobwonderbuns Posted 6 Feb 2011 , 4:45pm
post #4 of 20

Wow Lisa, those are great!! What exactly is "cocoform"? I've never heard of it?

Rhonda -- that flexible chocolate he used is his own recipe. I don't think he gives it out, but I have heard that those who have taken classes from him can get the recipe that way. I'm not 100% on that, but that's what I've heard.

LisaPeps Posted 6 Feb 2011 , 4:56pm
post #5 of 20


It must be a UK product not found in America. You can get it in 150g bags or 1kg bags, it is quite expensive but it is really great quality and even tastes nice.

For the chocolate cake you just roll it thin in 3" tall strips and wrap it round and it stands straight and holds its shape.

A US version would be modelling chocolate which is really stiff, I'm not sure if there is one?

bobwonderbuns Posted 6 Feb 2011 , 4:57pm
post #6 of 20

They don't sell modelling chocolate here in the states, just recipes to make it yourself. I'll have to try that. icon_biggrin.gif

kathyw Posted 6 Feb 2011 , 4:59pm
post #7 of 20

I googled Cocoform. Squire's Kitchen in the UK makes it. It looks like a prepackaged modeling chocolate but made with glucose. I might have to try it out!

bobwonderbuns Posted 6 Feb 2011 , 5:32pm
post #8 of 20

Aha!! I stand corrected!! They DO sell modelling chocolate in the States. It's few and far between, but there are a few places who do sell it. I didn't know that when I made my previous comment. Thanks to the CC member who enlightened me!! icon_biggrin.gif

justkist Posted 6 Feb 2011 , 5:40pm
post #9 of 20

I remember that episode. The girl on the bike! Lori is right. What was used there was different and was his own recipe and he sure as hell wasnt sharing it! hahahha.

Modelling chocolate is vey different from this as what he made "set" but remained pliable. Almost like leather strips.

bobwonderbuns Posted 6 Feb 2011 , 5:41pm
post #10 of 20

Does anyone remember what he called it? As I recall it had some special name.

Rhonda19 Posted 6 Feb 2011 , 5:47pm
post #11 of 20

aw..... shucks! My daughter said it looked almost like a ganache type thing that was pliable. Hmmm.... have to do a little more research on this one....

If anyone knows out there, me and several of the others... would LOVE to have the recipe!! icon_smile.gif

Rhonda19 Posted 6 Feb 2011 , 5:55pm
post #13 of 20

I found it!!! ( I think ) After I wrote that last response, I did another search on Google this time, and not only did a recipe pop up but it was posted on Cake Central!!

farnazmom3 posted this on August 31, 2010 .
Posted 27 July 2008 - 09:37 PM

The recipe that I like the best for flexable chocolate is as follows:
225ml water
1g Iota
225ml Cream
55g Sugar
120g Chocolate, at least 60%
19.5g LM 20AS Pectin

Disolve the Iota in the water with an immersion blender. Heat the cream and sugar to a boil, stiring from time to time. Pour over the chocolate (like ganache), and stir slowly so as not to incorporate air. Add iota/water mix, bring to a boil and add pectin. Boil for 20-30 seconds. Pour through a chinois into a plastic wrap lined 2" 1/3 pan. Chill and cut to order.

I am going to try ti out, if I can find all the stuff!! Thank you " Farnazmom3!!


bobwonderbuns Posted 6 Feb 2011 , 5:59pm
post #14 of 20

Gosh, what is Iota and LM 20AS Pectin? (and where can we buy them?) icon_biggrin.gif

bobwonderbuns Posted 6 Feb 2011 , 6:00pm
post #15 of 20

Has anyone heard word on if his book is ready for release or not?

LisaPeps Posted 6 Feb 2011 , 6:36pm
post #16 of 20

The only things I have found so far is:



Haven't found the specific pectin mentioned...

Both of the "weird" ingredients are gelling agents though...

cakeyouverymuch Posted 6 Feb 2011 , 8:57pm
post #17 of 20

Iota is a type of carrageenan, and the LM pectin is the stuff used for sugar free jams and jellies as opposed to HM used for regular jams and jellies.



Both products appear to be heat stable and would help to keep the cholcolate elastic and keep it from melting.

Rhonda19 Posted 6 Feb 2011 , 9:53pm
post #18 of 20

The chef, Chris Hanmer, is supposedly writing a book, and in this book he is supposed to explain the technique he used, along with the recipe.

I have searched and can't seem to find a title for the book, when it will be published, nothing....Anyone out there know?


bobwonderbuns Posted 6 Feb 2011 , 10:48pm
post #19 of 20
Originally Posted by Rhonda19

The chef, Chris Hanmer, is supposedly writing a book, and in this book he is supposed to explain the technique he used, along with the recipe.

I have searched and can't seem to find a title for the book, when it will be published, nothing....Anyone out there know?


I don't think it's out yet. I just got Ewald Notter's "The Art of the Chocolatier" and looked in there but it's a no go. Hanmer works with Notter, or studied under him or both (something like that -- there's a connection there.)

Quote by @%username% on %date%