Does Modeling Chocolate Firm Up?

Decorating By RebecaR Updated 31 Aug 2013 , 5:14pm by RebecaR

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RebecaR Posted 31 Aug 2013 , 4:08am
post #1 of 4

Hello everybody, I was thinking about using modeling chocolate for some figurines for a cake I have due later on this week. My question is will the modeling chocolate firm up if left out at room temperature overnight? I have used fondant before for figurines, but I've heard that modeling chocolate tastes like a tootsie roll. icon_smile.gif Is there any difference in using fondant vs. modeling chocolate in terms of workability and how it dries? 

Thanks, Rebeca icon_smile.gif

3 replies
Smckinney07 Cake Central Cake Decorator Profile
Smckinney07 Posted 31 Aug 2013 , 4:35am
post #2 of 4

AIt hardens up and I personally like using it for figures too. It still needs supports as fondant or gp would (depending what your making). It won't dry quite has hard as fondant or gp would.

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lindseyjhills Posted 31 Aug 2013 , 5:40am
post #3 of 4

AModelling chocolate is my preferred medium for figures. There is only a matter of a couple of hours setting time (as opposed to days for gum paste/modelling paste) and if it breaks for any reason (usually due to clumsiness on my part!) it is easily fixable. Of course there are projects where a sugar-based medium is the only option, but the more I practice with MC these are becoming fewer.

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RebecaR Posted 31 Aug 2013 , 5:14pm
post #4 of 4

Thank you Smckinney07 and Lindseyjhills. icon_smile.gif Looks like I'll be whipping up a batch of modeling chocolate and making some figurines. icon_biggrin.gif

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