Tips For Working With Modeling Chocolate

Baking By Reyna Updated 22 Sep 2011 , 7:21pm by LeanneW

Reyna Posted 21 Sep 2011 , 4:59pm
post #1 of 2

I had someone ask me about modeling chocolate thought I'd share what I wrote....
Tips for working with modeling chocolate icon_smile.gif
Melt your chocolate but let it cool (not harden) before you pour your corn syrup in and don't mix it Too much just enough, place in a ziplock bag and remove all air. Leave out or if you need it cooled fast put in the fridge.
You will have to knead a piece at a time every time you work with chocolate. If it has pieces or chunks in it knead it on a table and press hard it won't stick.
When you roll it the BEST thing to roll on is Parchment paper, roll once and lift, roll again and lift, if you try to keep rolling and rolling without lifting it from the paper it will not be even. Wax paper works just not as good. Once you have rolled it put it on something flat and put in the freezer for just a few minutes THan do your cutting it will be very easy, if you have trouble moving your design again put in the freezer a couple min than it will be easy to move. If you need to color your modeling chocolate do it After its made don't try to color it when you are making it. I use Almond Bark (white) its cheaper than wilton chocolate, it tastes GREAT and you get double for the same price. I do one block of bark for 1/2 cup of corn syrup.
I also mix about 1/4 modeling chocolate in ALL my fondant, just knead both first than knead them together LOVE the flavor and makes it easy to work with .
Good Luck!

1 reply
LeanneW Posted 22 Sep 2011 , 7:21pm
post #2 of 2

thanks for your tips, modeling chocolate has always stumped me, I've never made a perfect batch. It's always too soft, or has hard bits in it.

So you use the whole package of almond bark? It's 1.5 lbs right? and 1/2 cup corn syrup,

Also, when you color it, do you use powdered color or gel?

thanks for the help and I love your tip about adding it to your fondant.

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