A beautifully decorated cake does not necessarily require extravagant ingredients or a high level of expertise. Unlike gumpaste or fondant, the medium of modelling chocolate is easy to use and only requires two simple ingredients. From roses to whimsical figurines, all can be created using modelling chocolate.
- Skill level:
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Things you need
- 227gr dark chocolate
- 99.2gr corn syrup
- Cling film
- Glass or metal mixing bowl
- Medium saucepan
Melt the chocolate over a double boiler. To create a double boiler, fill the saucepan with water, bring it to a boil, turn off the heat, and rest the bowl on the inside rim of the saucepan, just above the height of the water. This ensures the chocolate does not get overheated.
Cool the melted chocolate until it feels cool, but is fluid.
Heat the corn syrup until it just starts to boil.
Add the heated corn syrup to the melted chocolate and mix with a rubber spatula until it forms a smooth paste.
Wrap the mixture in cling film and refrigerate.
Allow the modelling chocolate to firm and chill all the way through. This may take up to an hour.
Remove the modelling chocolate from the refrigerator and knead until it becomes soft and pliable.
Shape into logs for easy storage. Store wrapped and refrigerated.
Tips and warnings
- If modelling chocolate sticks to your working surface, dust the surface with a light coating of cocoa powder.
- For white or milk chocolate modelling chocolate, reduce the amount of corn syrup to 85.1gr. White chocolate modelling chocolate can be easily coloured with any variety food dye.
- Modelling chocolate can be stored in the refrigerator for up to 8 months.
- Do not store finished chocolate pieces in the refrigerator. They become wet and sticky.
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