Modeling Chocolate

Decorating By ilovefondant Updated 15 Oct 2012 , 12:13am by jgifford

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ilovefondant Posted 14 Oct 2012 , 8:32pm
post #1 of 3

has anyone worked with modeling chocolate and if so could you please tell me how your experience was with it ? I have been having a battle with it, any info will be greatly appreciated

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Bmbmdm Posted 14 Oct 2012 , 8:53pm
post #2 of 3

I use Squires modelling chocolate. I find the milk and dark ok, but I can't work with the white at all. My hands are too hot!

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jgifford Posted 15 Oct 2012 , 12:13am
post #3 of 3

In most recipes I've seen, the ratio of corn syrup to candy melts or almond bark doesn't work at all. I only use about half the corn syrup the recipe calls for. Also, as soon as it's cool enough to handle, knead as much of the excess oil out as you can. Don't put it in the fridge - just let it set until it's cool. If you need it to be stiffer, mix it with fondant or gumpaste.

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