Modeling Chocolate For Cake Decorating Recipes

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MODELING CHOCOLATE



Modeling Chocolate image

A modeling chocolate recipe that has no lumps, is smooth and easy to work with. Can be made from candy melts or real chocolate. Used by the pros.

Provided by Elizabeth Marek

Categories     Dessert

Time 3h

Number Of Ingredients 5

16 oz white candy melts
4 oz corn syrup (or glucose) (Warmed for a few seconds until about body temperature)
Few drops gel food coloring (If you plan on coloring, if not, leave out)
6 oz corn syrup
16 oz chocolate (any kind)

Steps:

  • Melt candy melts in a plastic or microwave-safe bowl in the microwave or stove-top sauce pan.
  • Warm corn syrup and add food coloring. Remember that your final product will be lighter than the color of your corn syrup. You can also add color later if you want.
  • Fold mixture together with a spatula until mixture starts to seize and resembles soft serve ice cream.
  • It is important to not over-mix or your modeling chocolate will get oily.
  • Wrap in plastic and let set until chocolate is firm but still pliable. Usually a couple of hours depending on how hot it is in your room.
  • Unwrap chocolate and knead until smooth, smashing any hard lumps with your fingers.
  • Re-wrap chocolate and place back in plastic wrap to set up until hard.

Nutrition Facts : Calories 5548 kcal, Carbohydrate 760 g, Protein 44 g, Fat 301 g, SaturatedFat 179 g, Cholesterol 95 mg, Sodium 656 mg, Fiber 25 g, Sugar 719 g, ServingSize 1 serving

MODELING CHOCOLATE FOR CAKE DECORATING



Modeling Chocolate for Cake Decorating image

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

1 (12 ounce) package white chocolate chips
¾ cup corn syrup
1 drop gel food coloring as desired
¼ cup cornstarch, or as needed

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

MODELING CHOCOLATE



Modeling Chocolate image

I got this from a Chocolate cooking class I took. I think the instructor got it from The Joy of Baking. This is fun to play with, kind of like edible play doh.

Provided by Chilicat

Categories     Candy

Time 10m

Yield 1 batch

Number Of Ingredients 8

7 ounces bittersweet chocolate, chopped (200 grams)
1/4 cup light corn syrup (60 ml)
7 ounces semisweet chocolate, chopped (200 grams)
3 1/2-4 tablespoons light corn syrup
7 ounces white chocolate, chopped (200 grams)
1 1/2-2 tablespoons light corn syrup
7 ounces milk chocolate (200 grams)
2 1/2-3 tablespoons light corn syrup

Steps:

  • Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
  • Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
  • Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours).
  • When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
  • At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake. It can also be placed around the outside top edge of the cake.
  • This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves or any other decorations.
  • Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.

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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.
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