Modelling Chocolate Mosaic - Advice, Please!

Decorating By jamblur Updated 23 Apr 2013 , 9:36pm by jamblur

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jamblur Posted 23 Apr 2013 , 10:14am
post #1 of 4



I'm planning on decorating a small chocolate-covered sheet cake (about 8x10 inches) with this design, at the request of a friend...



I was hoping to achieve this by making lots of 1/4 inch square tiles from different coloured modelling chocolate (X-Acto knife + quilting rule!). I'm a bit apprehensive as 1/4 inch will make for very fiddly squares that won't withstand much handling. Has anyone got any advice/experience in this mosaic-like technique using MC from Wilton candy melts? I've some experience with MC, but only using large pieces.


Also, the pieces will be placed on a smooth top surface of dark chocolate. Any tips for how to 'glue' them? I'd rather not use melted chocolate as it's a pain to keep liquid. Would a light coat of veg shortening work, do you think? Or corn syrup diluted with water?


All help gratefully received!

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manddi Posted 23 Apr 2013 , 11:06am
post #2 of 4

AModeling chocolate made with candy melts isn't truly modeling chocolate; it's candy clay. That's just a technicality and you can certainly do what you're wanting to do with it but I would be more inclined to use fondant (that doesn't mean fondant is the "right" way; there's more than one way to skin a cat!). If you must use candy clay just cut a bunch of squares and put them in the fridge if they start to get to warm. Modeling chocolate and candy clay have a high fat content so I'd use Ganache as glue; not water. Hope that helps :)

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WickedGoodies Posted 23 Apr 2013 , 5:08pm
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Although you could use fondant, I definitely recommend modeling chocolate for what you have in mind here: a mosaic pattern. It's much better tasting stuff than fondant! And great for rolling out thin and cutting into shapes.


If you make modeling chocolate using candy melts, it will be softer and more marshmallowy in its consistency. Make sure to go easy on the corn syrup if that is case, as candy melts require less corn syrup. 


The trick is to let the modeling chocolate rest between stages (after kneading, after rolling out, after cutting, etc) so that it never gets too warm, which may cause it to melt. Don't hold it in the hands for too long or it will melt and get sticky. Make sure the room you are working in has cool, dry air. 


Modeling chocolate adheres by itself to most things. Small pieces like for a mosaic pattern probably don't need any special backing. If for some reason a piece doesn't stick, try dabbing a tiny bit of water on the back of it.


Good luck! 

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jamblur Posted 23 Apr 2013 , 9:36pm
post #4 of 4

AGreat, that's helpful. Thanks to you both!

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