Candy Clay With Real Chocolate? & Roland Belgian Chocola

Decorating By mbt4955 Updated 5 May 2009 , 8:37pm by mbt4955

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mbt4955 Posted 5 May 2009 , 6:20pm
post #1 of 3


I have two questions about chocolate. First, can I make candy clay with real chocolate or do I need to use candy melts? I've used Merckens and Wilton, but I am considering ordering some blocks of belgian chocolate. I will use some of it for melting (Oreo's, truffles, petit fours) and some for baking, but I would love to try some different things. I haven't ever tried "good" chocolate and am anxious to see if I can tell the difference.

I posted this question in another forum, but thought I would try it again here. Has anyone ever used Roland Belgianchocolates? Amazon has them on sale, but they are 11 lb blocks. I want to make sure that this is good chocolate and that I will be able to use it in all the ways I am hoping to.


2 replies
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okred Posted 5 May 2009 , 8:34pm
post #2 of 3

I have a cake book I believe titled "Chocolate Wedding Cakes" and there is a section on chocolate clay roses where the author uses premium chocolates instead of candy melts.

Of course I'm not at home so I'm not much help am I.

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mbt4955 Posted 5 May 2009 , 8:37pm
post #3 of 3

I appreciate your response. I can google it ... see what happens. As for the chocolate, I think I am going to bite the bullet and order it. Their website says that the white stays good for a year and dark chocolate even longer. Surely I can use 22 pounds of chocolate in that time period! icon_biggrin.gif

thanks, okred.

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