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Modeling chocolate for cake decorating




Source of Recipe


Adapted from a little of everywhere

For every 8 oz white chocolate or milk chocolate, use 3 oz light corn syrup, or for every 8 oz of dark chocolate use 3 1/2 oz corn syrup
Food coloring

Chop the chocolate, and melt it in a double boiler over hot water, stirring often.

Remove the melted chocolate from the pan, and stir until smooth. Add the corn syrup and stir until combined. Add food coloring paste or liquid to desired color intensity for white chocolate modeling chocolate.

Cool until still warm but not hot. Pour the modeling chocolate onto a large sheet of Saran wrap. Wrap it tightly, free from air. Allow the chocolate to cool at room temperature overnight, or until solid.

Soften the hardened chocolate by kneading it until it is soft enough to work with. Keep kneading until smooth and pliable. Work out the lumps that may be present in the kneading process. Dust hands with powdered sugar if the chocolate sticks. Divide into batches as desired for each color used and knead until evenly distributed.

Dust your work surface with a thin layer of powdered sugar. Roll out the pastillage until it is about 1/8-inch-1/16 inch thick.
NOTE: if you use dark chocolate use a light dusting of cocoa powder to dust the work surface.

Cut out, mold designs or make sculptures like you would if using modeling clay, or roll the modeling chocolate in large sheets to wrap entire cake or petit fours. It can also be used on Easter eggs, etc….

For rolling chocolate around the cake sides take a piece of acetate film and measure around the outside of cake, and roll a thin layer of the chocolate to closely those measurements, just a bit over. Cut the chocolate to the measured distance around the cake. Now cut the top and bottom of the strip to be about 1 1/2-2 inches above the heigth of the cake. Frost the cake with butter cream frosting, using a spatula to smooth it. Roll the acetate film around the cake, chocolate side towards the cake and pull the acetate off, leaving the chocolate on the cake. The raised lip of the chocolate is then used to hold fillings or fruits or and decorative sculptures.