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Skip straight to the recipe or read this introduction to modeling chocolate.
Modeling chocolate, also known as plastic chocolate, chocolate leather, or candy clay, is a soft, pliable confection made from
chocolate and sugar syrup. It can be used in place of fondant for nearly every existing decorating technique. Although it requires more
patience and finesse than fondant, it is far superior in flavor and versatility. Sweet and creamy, it melts on the tongue like soft, candy
bar nougat. Slow to dry, it is the ideal substance for modeling shapes and figurines.
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Rolled modeling chocolate is the term for modeling chocolate that has been rolled by hand or through a machine until thin. Rolled
modeling chocolate is an excellent medium for rendering flower petals, leaves, ribbons, bows, and fabric effects. It can be used to
wrap cakes as an upscale alternative to fondant. It can be marbled or patterned with any design.
Ingredients
From scratch, modeling chocolate has only two ingredients: chocolate + sugar syrup. There is no tempering of chocolate involved;
however, the technique and handling requires a similar level of care and understanding of chocolate. Note that the quality of modeling
chocolate is only as delicious as the chocolate used to make it. Additionally, the proportion of sugar syrup to chocolate in the
modeling chocolate formulas may require adjustments depending on the brand/quality of chocolate used.
Chocolate
(Follow this link to the Wicked Goodies tutorial, All About Chocolate for advice on buying chocolate)
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Semisweet Chocolate or Dark Chocolate is typically intended for baking purposes and commonly found in chip form. It is
essentially dark chocolate that has been sweetened at 1:2 ratio of sugar to cocoa. It works well for modeling chocolate.
Sweet Chocolate is a term used only by U.S. standards to represent a lower quality sweetened chocolate containing no more than
15 percent real chocolate liquor. It works fine for modeling chocolate but has a diminished quality of taste.
Milk Chocolate is dark chocolate with a milk product added. Although it can be used for modeling chocolate, its softness is not
optimal for ease of handing or stability.
Compound Chocolate is the technical term for imitation chocolate that is made with some or all hydrogenated fats in place of real
cocoa butter. Compound chocolate can be used for modeling chocolate, but it may be less stable and less tasty. The formula requires
1020 percent less sugar syrup.
White Chocolate, a confection composed of sugar, milk and fat(s), is the basis of all colors of modeling chocolate except brown and
black. True white chocolate contains cocoa butter, which lends an ivory tint to the hue. Imitation brands like Nestls (U.S.) Premium
White Morsels and Merkens Super White Confectionery Coating substitute hydrogenated fats for cocoa butter.
Quality Comparison
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Sugar Syrup
Corn Syrup, or light corn syrup, is the optimal sugar syrup for modeling chocolate because of its pliability and resistance to
crystallization. In the U.S., it is cheap and readily available. Outside the U.S., it is harder to find and may be prohibitively expensive.
Unfortunately, its manufacturing process cannot be replicated in an ordinary home kitchen. Those who do not have access to corn
syrup may opt to use liquid glucose instead.
Liquid Glucose, a slightly more dense sugar syrup, may be substituted for corn syrup. It is too complex to produce in the average
home kitchen but it is obtainable worldwide. It tends to be costly.
Note: Corn syrup and liquid glucose are the most suitable sugar syrups for modeling chocolate. Golden syrup may be used but it will
yellow the tone of white modeling chocolate significantly. Dark corn syrup may also be used but due to its brownish tone is only
recommended for use with dark chocolates.
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Posted in Recipes Tagged Birthday Cake Designs, Edible Cake Decorations, Frosting, Modeling Chocolate, Modelling Chocolate, Moulding Chocolate,
Professional Cake Decorating, Recipes, Rolled Chocolate Techniques, Sculpted Cakes, Tutorials, Wedding Cake Designs
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Boston Gingerbread House Competition 2012
Comments
Modeling Chocolate Recipe 69 Comments
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May on November 8, 2014 at 5:28 am said:
This is what I use it so far
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May on November 8, 2014 at 5:34 am said:
We have this chocolate Callebaut is it work good ? And sorry for my sooo many question :-))))))))
Reply
Wicked Goodies on November 8, 2014 at 10:23 am said:
Yes Callebut is good. See page 24-27 of my book for answers.
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May on November 10, 2014 at 3:02 am said:
Thanks soooooo muchhhhh for your answer and I will read it right nowww thanks again
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Yes you can press modeling chocolate into most types of silicone mold. It works great with molds! I recommend brushing both the
modeling chocolate and the mold with corn starch (a.k.a. corn flour) before pressing them together to prevent sticking.
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Kym on September 19, 2014 at 1:11 am said:
Thank you very much for you quick reply.I have just made a white chocolate batch and it feels very grainy.I used compounded white
chocolate and glucose syrup could either of these be the reason why? And is it fixable?
Thanks
Reply
Wicked Goodies on September 19, 2014 at 2:17 pm said:
Grainy modeling chocolate is usually a result of a batch that got over-mixed or over-heated so that the fat separated and
hardened then got mixed in. Do you have my book? If so, there are solutions to this problem on pages 24-26.
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can I form molding chocolate into shapes (ie pods for two peas in a pod) that will hold two small cake balls?? Will it stay soft or how do I
serve it??? thank you!!!
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Wicked Goodies on April 2, 2014 at 1:41 pm said:
Yes absolutely. If you form the peas and the pods separately then allow them to set/dry for a few hours, then they will better hold their
shape when assembled.
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Wicked Goodies on August 5, 2013 at 12:51 pm said:
To my knowledge, you cannot make liquid glucose in a conventional home kitchen (without a laboratory), even from powdered glucose.
They are unfortunately not interchangeable.
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