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Mixing modeling chocolate with fondant

post #1 of 27
Thread Starter 
I'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
Lyndi M.
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Lyndi M.
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post #2 of 27

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.

post #3 of 27

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

 

 

IMG_1367.JPG 2,770k .JPG file

                                                                                                                                                                               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.

Dora Moreno
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Dora Moreno
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post #4 of 27
I do it all the time. My modelling chocolate is normally too hard and mixing it with fondant makes it pliable. Its tasty.
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

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post #5 of 27
Thread Starter 
Thanks all, I love this place! (CC) I'm gonna try this on my next cake.
Lyndi M.
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Lyndi M.
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post #6 of 27

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.

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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post #7 of 27

Can this be done with MMF and modeling chocolate?

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Sweet Neddy
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Eat Well and Drink Whatever You Want (for the wine phobics)....

Sweet Neddy
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post #8 of 27
Quote:
Originally Posted by SweetNeddy View Post

Can this be done with MMF and modeling chocolate?

YES!!! :)

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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #9 of 27

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!

Eat Well and Drink Whatever You Want (for the wine phobics)....

Sweet Neddy
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Eat Well and Drink Whatever You Want (for the wine phobics)....

Sweet Neddy
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post #10 of 27

NO, make them separately.

post #11 of 27

Make them separately and then knead them together.

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Let's eat grandma. Let's eat, grandma. Punctuation saves lives.
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post #12 of 27

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

post #13 of 27

Quote:

Originally Posted by WickedGoodies View Post
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.

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Of course we all have our limits, but how can you possibly find your boundaries unless you explore as far and as wide as you possibly can? I would rather fail in an attempt at something new and uncharted than safely succeed in a repeat of something
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post #14 of 27
Quote:
Originally Posted by pittsburgher86 View Post

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!
post #15 of 27

Woohoo!  MBalaska so glad I could help :)

from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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from Kristen at Wicked Goodies http://www.wickedgoodies.net <<blog, tutorials, tips, and videos on baking, cake construction, cake decorating, and modeling chocolate.  

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