Hi all! I am very new to cake decorating. I have been looking up answers to my question but have not found anything that has worked for me.
I am trying to create modeling chocolate that is very sturdy and pliable. So far, I have almost succeeded with this, but when I roll out the chocolate and attempt to roll it in like a tube, it breaks apart. How can I fix this? Do I add more corn syrup? Please help me!
Thanks,
S.
Alright, scratch that. I have discovered that my current modeling chocolate (prepared with 200g semi-sweet chocolate and 4tbsp corn syrup) dries waaaay too hard.
So my question now: what is the BEST method for creating a modeling chocolate or fondant that can be rolled out very thin but still maintain its integrity and shape when it is wrapped around small cylindrical fillings? I hope this makes sense...
S.
I have a recipe that I call Chocolate Leather: http://cakecentral.com/recipes/6383/chocolate-leather
It has only two ingredients sets up well and is very easy to use. A friend uses equal parts leather and fondant to give it a little more body. I haven't tried it, but she's a fantastic decorator, so I fully support the idea.
HTH
Michele
I use a bag of choc melts or a reg size bag of milk choc chips and melt them then add a 1/3 cup corn syrup. This has to sit over night and I tried doubling the recipe but it didn't turn out, so try this, you have to keep refrigerating it while working with it or it gets soft. It does real well rolling out. Let me know how it goes!
o ya it dries really good. I covered rice crispy treat beer bottles in this chocolate and a now making cows out of it for my sons cow hauling truck and trailer cake. So fun, any ideas on making cows cuz you can't tell the front from the back right now, lol. It gets really soft though when you are molding it so you will have to refrigerate you deer while you are making it. But don't keep it in there for to long or it gets too hard.
You can use good chocolate if you want. I just found that the super cheap bark works really well and tastes like Tootsie Rolls.
Marshmallow cream works much better than regular marshmallows. I had problems with graininess with marshmallows. I have never had a problem with marsmallow cream.
HTH
Michele
I recently found a recipe where you could actually use candy melts instead of chocolates to cut down on coloring the chocolate. Has anyone tried this? Does it work?
Yes, the colored candy melts work great.
Michele
Well, my chocolate leather failed miserably. It actually came out completely crumbly. Admittedly I used regular marshmallows because I wasn't able to find the cream. I'll have to try again.
Maybe I should just use fondant and cut in melted chocolate. Any thoughts?
Try adding some shortening or glycerin to your crumbly batch. Work on small amounts with small amounts of glycerin (my personal preference). I can't guarantee that thus will work, but it's worth a try.
Michele
I have a recipe that I call Chocolate Leather: http://cakecentral.com/recipes/6383/chocolate-leather
It has only two ingredients sets up well and is very easy to use. A friend uses equal parts leather and fondant to give it a little more body. I haven't tried it, but she's a fantastic decorator, so I fully support the idea.
HTH
Michele
she uses equal parts of "leather" and fondant?
Yes. Essentially 4 ounces of chocolate leather and 4 ounces of fondant. The flavor/color of the fondant will affect the color of the mixture.
Michele
Quote by @%username% on %date%
%body%