Modeling Chocolate

Decorating By Confectionary2 Updated 20 Mar 2007 , 2:15am by flourgrl

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Confectionary2 Posted 19 Mar 2007 , 5:11pm
post #1 of 8

Does it get hard ? I was wanting to use it for a tank cake I am making...but I have no experience with it. TIA

7 replies
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mbelgard Posted 19 Mar 2007 , 6:28pm
post #2 of 8

Yes it does but not as hard at gumpaste, my husband says it tastes like a tootsie roll.

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Katskakes Posted 19 Mar 2007 , 6:32pm
post #3 of 8

to me it was sorta like dealing with fondant.
i have never made it, but was able to use it in a class for cookies. It taste great.

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msthang1224 Posted 19 Mar 2007 , 6:36pm
post #4 of 8

I really want to try it myself. Does anyone have a good recipe for it. Thanks

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flavacakes Posted 19 Mar 2007 , 6:42pm
post #5 of 8

I just made this recipe this weekend and it turned out great. At first I didn't think it was going to work so I just let it sit over night. Once I started working it, it became soft and pretty easy to work with. The recipe is super easy and it tastes good too.

http://www.cakecentral.com/cake_recipe-1608-Chocolate-Clay-Modeling-Chocolate.html

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Confectionary2 Posted 19 Mar 2007 , 7:05pm
post #6 of 8

Well, I just made a recipe (using that recipe) opting to use the choc. almond bark instead of chips. I am curious to see the outcome........I emptied it out onto my marble top to speed up the process (hopefully).

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msthang1224 Posted 20 Mar 2007 , 12:43am
post #7 of 8

Thanks alot flavacakes. I'm going to try it this week and I hope to get good results.

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flourgrl Posted 20 Mar 2007 , 2:15am
post #8 of 8

it will get hard and even britle after a period of time...I've broken extra rose petals often....if you make it a few days ahead, it will still be soft and pliable which is good for things like leaves that you want to fold over sides of cake etc.

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