Modeling Chocolate For Cake Decorating Recipes
MODELING CHOCOLATE FOR CAKE DECORATING
This modeling chocolate is more stable and easier to decorate with than fondant, plus it is super delicious! A great way to spend extra time with your kids too. This makes enough to easily cover a round cake and make decorations.
Provided by April Tracy
Categories Desserts Frostings and Icings Chocolate
Time 2h15m
Yield 12
Number Of Ingredients 4
Steps:
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each interval, 1 to 3 minutes.
- Heat corn syrup until almost as warm as the melted chocolate and combine with chocolate; it may begin to harden and be difficult to stir, but be sure to fully incorporate. Let rest in a cool place, such as a refrigerator or countertop, until very stiff, about 2 hours.
- Break off a piece in the size you need and begin to play with it; the warmth of your hands will make it a Play-Doh consistency. Mix in gel food coloring as desired.
- Dust the countertop and a rolling pin with cornstarch and place a ball of modeling chocolate on top; roll to desired size. To cover a cake, roll the chocolate up on the rolling pin for easier transfer to the cake.
Nutrition Facts : Calories 227.9 calories, Carbohydrate 34.1 g, Cholesterol 6 mg, Fat 10 g, Protein 2 g, SaturatedFat 6 g, Sodium 42.9 mg, Sugar 21.5 g
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- Melt chocolate in a microwave or double boiler. Pro tip - chop the chocolate into similar size pieces so all the chocolate is melted evenly and there are no lumps left in the modeling chocolate.
- Once melted, take it off the heat and add light corn syrup. Stir until just combined. DO NOT OVERMIX.Pro tip - You just want to combine the two together. If you stir too much the cocoa butter in the chocolate will separate and you will end up with a greasy mess.
- Pour into a storage bag, spread evenly, and flatten the make it a sheet. Place in the fridge to cool for at least 3 hours or on the counter ziplock in good weather.Pro tip - in winter I can leave it on the countertop and it still sets in about 6 to 8 hours. Personally, I like to keep it in the fridge for it to set hard then knead just the amount I need.
- Modeling chocolate can be stored in the fridge for three months or in the freezer for up to 6 months.
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