Modeling Chocolate

Decorating By DolceDreams Updated 14 Jun 2014 , 8:30pm by 2txmedics

DolceDreams Posted 10 Jun 2011 , 4:28pm
post #1 of 13

How long does it take for modeling chocolate to dry after I make the figures for a cake? I am a little pressed for time, so I need to know if I just make the figures and use them right away on the cake, or if I need to allow dry time like with gumpaste. Can I make the figures the night before the cake is due? (This is all the time I have). TIA icon_smile.gif

12 replies
metria Posted 10 Jun 2011 , 4:48pm
post #2 of 13

modeling chocolate doesn't exactly dry like fondant and gumpaste. it hardens because it's cooling down and solidifying. if you need it to harden fast, stick it in the fridge.

metria Posted 10 Jun 2011 , 4:50pm
post #3 of 13

to answer your question directly, yes, that's plenty of time. it really doesn't take long for modeling chocolate to become solid again. leave your figures out on the counter for an hour to be sure.

DolceDreams Posted 10 Jun 2011 , 8:06pm
post #4 of 13

Thank you! I have read somewhere to mix modeling chocolate with half MMF to make it firmer. Has anyone done this with good results? If so, how would I go about mixing the MMF into the MC?

hollyml Posted 11 Jun 2011 , 6:50am
post #5 of 13

You can knead the MMF and MC together the same way you'd mix two colors of MMF.

I did this just the other night because I happened to need to mix small amounts of yellow and orange, and I had yellow MMF on hand but no yellow MC or candy melts. icon_smile.gif

I have no idea if the resulting mix was firmer, the next day, than it would have been as modeling choc alone. I used it rolled, cut and placed flat on top of the cake so it really didn't matter. I would say the main purpose of mixing in fondant would be to make it more pliable/softer (while you're still working with it) in order to cover a cake or drape it (for modeling clothing or something similar).

If you're just worried about drying time for figures, don't. The modeling choc alone firms up very quickly, and mixing in fondant will actually slow it down. The bonus of MC alone is that if you decide to change or repair something after it's already firm, you just warm it a bit in your hand and you can re-do things. Take your hands away and it sets again in minutes.

Holly

Monkess Posted 11 Jun 2011 , 2:44pm
post #6 of 13

I normally put them in the fridge if I need an instant job.

big Rick Posted 22 Nov 2013 , 12:46am
post #7 of 13

AIm trying to make a football helmet shell. Would I use Modeling chocolate or would something else work better? And I can not do it from cake. Please help. Thanks

beachandsweets Posted 22 Nov 2013 , 2:36am
post #8 of 13

I tried to use modeling chocolate for the first time and the result was a greasy mess! Was it too much corn syrup? I made sure my hands were cold and used a granite countertop, but it wasn't working well at all. I was too afraid it would melt my frosting. Any ideas on what went wrong?

morganchampagne Posted 22 Nov 2013 , 3:13am
post #9 of 13

ABeachandsweets,

It sounds like when you added the corn syrup to the melted chocolate you may have over mixed it

[B]OR[/B]

When you added the corn syrup to the chocolate...the chocolate was too hot and it separated

..the greasy thing happened to me. What I did was stick in the fridge for a few minutes to chill it and that makes it a bit easier to work with

crnewbold Posted 22 Nov 2013 , 5:10pm
post #10 of 13

I read a excellent article recently on a Craftsy blog about the effect of mixing modeling chocolate and fondant.  She did an experiment with 50/50 and found that the combination was best for covering a cake, but not good for making upright figures.  The combination did not hold it's shape as well as either modeling chocolate or fondant separately.  Don't know if I can post a link but I'll try.  http://www.craftsy.com/blog/2013/09/mixing-fondant-modeling-chocolate/

beachandsweets Posted 22 Nov 2013 , 8:01pm
post #11 of 13

thank you! I'll wait for it to cool more next time and mix it less

morganchampagne Posted 22 Nov 2013 , 9:24pm
post #12 of 13

http://www.hungryhappenings.com/p/chocolate-making-tips.html

 

Heres a good resource. Hope it works!!

2txmedics Posted 14 Jun 2014 , 8:30pm
post #13 of 13

This should help, its a EVERYTHING PAGE ON MODELING CHOC. 

 

Im also thinking of trying it.....

 

http://www.cakepaperparty.com/wp-content/uploads/2014/03/Modeling-Chocolate-Ingredient-Quantities.pdf

 

This is very helpful ....Has everything you need to know

 

 

 

http://www.cakepaperparty.com/?s=modeling+chocolate+

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