lyndim Posted 9 Feb 2013 , 9:07am

AI've heard that some people combine modeling chocolate with fondant. I'd really like to hear from anyone that has done this, is it easy to work with? How about the taste? I'm really curious, so if anyone has any advice, I'd really like to hear it. Also is it 50/50? TIA

26 replies
mcaulir Posted 9 Feb 2013 , 9:17am

I have mixed it 50/50. I really like the taste, but it depends on the consistency of the modelling chocolate how easy it is to work with. And that depends on the ratios you've used to make your modelling chocolate and the temperature.

 

I'd made modelling chocolate too soft, and mixed it, and it was really soft and tore too easily, and I've made it too stiff and had it been difficult to roll out. When I've got it right, though, it's very easy to work with.

doramoreno62 Posted 9 Feb 2013 , 10:36am

It is super easy to work with! It doesn't melt like pure modeling chocolate

 

 

 

                                                                                                                                                                               and it doesn't harden completely like fondant. It is elastic but holds it's shape.It tastes good too. It will harden if refridgerated but it holds it's shape when it returns to room temperature, the bow and curls and ribbon on this cake were made with a 50/50 mix.

rosech Posted 9 Feb 2013 , 12:45pm

AI do it all the time. My modelling chocolate is normally too hard and mixing it with fondant makes it pliable. Its tasty.

lyndim Posted 9 Feb 2013 , 5:22pm

AThanks all, I love this place! (CC) I'm gonna try this on my next cake.

WickedGoodies Posted 11 Feb 2013 , 11:23pm

50:50 modeling chocolate plus fondant is a great mixture for covering cakes that are more contoured than usual because the fondant provides the elasticity that is needed while the modeling chocolate improves taste and quality.

SweetNeddy Posted 13 Jun 2013 , 12:02am

Can this be done with MMF and modeling chocolate?

sixinarow Posted 13 Jun 2013 , 12:08am
Quote:
Originally Posted by SweetNeddy 

Can this be done with MMF and modeling chocolate?

YES!!! :)

SweetNeddy Posted 15 Jul 2013 , 1:50pm

I have another question about mixing MMF and Modeling Chocolate.  Since I make both from scratch - can I simply blend the ingredients for both during the initial making process?  Perhaps add melted chocolate (MC) to the melted marshmallows (MMF) - add the corn syrup (MC), and then knead in the powdered sugar (MMF)?  Seems this might be easier than trying to knead the two together after the fact (or would it be just a giant marshmallow covered, seized chocolate mess??).

 

Thanks for any input!

Stitches Posted 15 Jul 2013 , 2:17pm

NO, make them separately.

sixinarow Posted 15 Jul 2013 , 2:18pm

Make them separately and then knead them together.

pittsburgher86 Posted 29 Aug 2013 , 11:43pm

I have a question, I am new to the forum. I made modeling chocolate for the first time, and made some ninja turtle figures for a trial run (I am making a cake in October with ninja turtles) they came out ok I guess, the modeling chocolate was very greasy from the start, I let it sit for days in saran wrap then in a plastic container at room temp. I unwrapped it and started kneading, it was very greasy, my hands were covered in grease, I used wiltons candy melts 12oz with 1/4 cup corn syrup. I took a towel and dabbed the excess oil off as much as I could, and continued to work with it. I made the figures, and stuck them in the freezer because they seemed flimsy to me, I took them out after a couple of minutes and they were sweating, like melting. I allowed my kids to eat them because I knew they would not be good until October and it needed something added to it for strength.

 

if I made a 50/50 mix with modeling chocolate with MMF would that hold the ninja turtle figures better? should I store both the modeling chocolate and fondant at room temp wrapped in saran wrap until ready to use? what about the figures, would I be able to make them in advance? and where/what to store them in?

 

I thought about making the 50/50 mix and adding tylose to the fondant that way it was stronger, but need your input any suggestions are greatly appreciated. thanks

MBalaska Posted 30 Aug 2013 , 12:24am

Quote:

Originally Posted by WickedGoodies 
50:50 modeling chocolate plus fondant is a great mixture for covering cakes that are more contoured than usual because the fondant provides the elasticity that is needed while the modeling chocolate improves taste and quality.

WickedGoodies:  Your book rocks!! I was able to make white chocolate modeling chocolate for the first time with your recipe.  Now I want to try this 50:50 mix.

 

doramoreno62:  your handwriting is very nice, it jumped out to my eye immediately.

Smckinney07 Posted 30 Aug 2013 , 1:34am

A

Original message sent by pittsburgher86

I have a question, I am new to the forum. I made modeling chocolate for the first time, and made some ninja turtle figures for a trial run (I am making a cake in October with ninja turtles) they came out ok I guess, the modeling chocolate was very greasy from the start, I let it sit for days in saran wrap then in a plastic container at room temp. I unwrapped it and started kneading, it was very greasy, my hands were covered in grease, I used wiltons candy melts 12oz with 1/4 cup corn syrup. I took a towel and dabbed the excess oil off as much as I could, and continued to work with it. I made the figures, and stuck them in the freezer because they seemed flimsy to me, I took them out after a couple of minutes and they were sweating, like melting. I allowed my kids to eat them because I knew they would not be good until October and it needed something added to it for strength.

if I made a 50/50 mix with modeling chocolate with MMF would that hold the ninja turtle figures better? should I store both the modeling chocolate and fondant at room temp wrapped in saran wrap until ready to use? what about the figures, would I be able to make them in advance? and where/what to store them in?

I thought about making the 50/50 mix and adding tylose to the fondant that way it was stronger, but need your input any suggestions are greatly appreciated. thanks

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

Your MC shouldn't be that greasy and adding fondant to it won't help. There's some troubleshooting & tips with the link I posted. I mix MC and fondant all the time, I use them both separately too, just depends on what I'm working on. I wouldn't combine then add tylose, one or the other. Fondant with tylose is fine and will help harden your turtles, modeling Choc is fine if you can get the consistency right.

I would definitely recommend checking out Wiked Goodies site, they have recipes and tutorials and make amazing, colorful things with MC!

WickedGoodies Posted 5 Sep 2013 , 6:16pm

Woohoo!  MBalaska so glad I could help :)

MBalaska Posted 5 Sep 2013 , 10:16pm

homemade Modeling Chocolate roses, (milk choc clay, dark choc clay, white chocolate clay,)Swiss Meringue Buttercream

 

WickedGoodies: I successfully made Dark chocolate clay, Milk Chocolate Clay, & finally White Chocolate clay.  Made these roses, rosebuds, & leaves & then baked a cake just to put them on. I made balls of clay, pressed out the petals by hand and put them together, (don't have any cutters yet). I have yet to attempt the colored clay, but everyone I know simply hates fondant & loves chocolate so your book is a great guide for me.  Thanks again.

WickedGoodies Posted 6 Sep 2013 , 1:57am

Oh wow! Great job! That looks professionally done. The frosting job, the piped border, and the flowers all look as good if not better than what you can find in bakeries. Bravo, MBalaska

MBalaska Posted 6 Sep 2013 , 10:12am

Thanks.:smile:

If I can get just a couple of simple designs polished & looking good, It's happy days for me!!  Cheers.

t2dakwont Posted 15 Oct 2013 , 1:17pm

Wicked Goodies,

 

I got your book in the mail a couple of days ago. I love it!

forjenns Posted 10 Dec 2013 , 7:11am

ASo I have a question in regards to a 50/50 mix. What do I use to color? Chocolate colors or fondant colors? I know they are different. I am making a cake for this weekend and have my mix which I am just cutting circles for a polka dot cake.

Will this 50/50 work for a standing #7 and if so would I need to stick a skewer in it to attach it to the cake or maybe make a long enough tail to stick in my straw?

Thanks!

mcaulir Posted 10 Dec 2013 , 7:26am

Fondant colours will work fine.

 

I'd be nervous about using a 50/50 mix for standing numbers - you can add tylose to the mix to stiffen it, though. And if the weather is cool, it should hold up OK. I"ll let someone else give you a more definite answer, though.

WickedGoodies Posted 14 Dec 2013 , 7:01pm

@Smckinney07 Your problem was putting the modeling chocolate in the freezer to help it set up. Don't put it in the fridge or freezer. Just let it sit at cool room temperature for at least an hour, ideally overnight, if you want figures and decorations to set up. 

 

  • @forjenns no 50:50 will not work great for standing toppers. Better to use gumpaste or pure chocolate for that.
MBalaska Posted 12 Feb 2014 , 1:54am

Lyndim: Finally gave it a try so I can say that I like it.  Thanks for your information above everyone.

I used the half half mix (both MC & F were homemade) for a big silicone mold of a mama & baby bear.

I am looking forward to covering a cake with the mix also.

 

http://cakecentral.com/g/i/3184867/modeling-chocolate-fondant-50-50-mix-in-a-silicone-old/sort/display_order/

bubs1stbirthday Posted 29 Aug 2014 , 10:43am


I know this is an old post but hopefully someone who has used this mix will be so kind as to reply

 

When attaching the 50/50 mix to Ganache would you just mist the ganached cake with a little water? I was hoping to use a thin layer of Modeling Chocolate on a thin layer of Ganache but from what I can find the straight Modeling Chocolate won't adhere directly to the Ganache. If anyone has any answers for me it would be greatly appreciated.

 

Ta.

mcaulir Posted 29 Aug 2014 , 10:51am

Quote:

Originally Posted by bubs1stbirthday 
 


I know this is an old post but hopefully someone who has used this mix will be so kind as to reply

 

When attaching the 50/50 mix to Ganache would you just mist the ganached cake with a little water? I was hoping to use a thin layer of Modeling Chocolate on a thin layer of Ganache but from what I can find the straight Modeling Chocolate won't adhere directly to the Ganache. If anyone has any answers for me it would be greatly appreciated.

 

Ta.

50/50 mix will adhere to ganache with water, yep.

bubs1stbirthday Posted 31 Aug 2014 , 6:37am

Quote:

Originally Posted by mcaulir 
 

50/50 mix will adhere to ganache with water, yep.


Thankyou.

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