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
MODELING CHOCOLATE
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
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
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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.
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