Friday, February 3, 2012

How To: Make Modeling Chocolate

Birthday cake I made for a beautiful lady. I actually did make this whole thing from scratch!
Following up on my post on Chocolate Buttercream Icing that focuses on turning ordinary box-cake into your own masterpiece. What is a cake/cupcake without some decorations?

Now if you have ever ventured into the world of cake decorating, you would know what I am talking about when I say fondant, gumpaste, marzipan, etc.... if not... don't worry about it, you are not missing much, all you need to know is that this stuff is quite difficult to make at home but extremely expensive to buy. Am I right? Or am I right.

Although most cake decorating experts will tell you that modeling chocolate is one of the more difficult mediums to work with, as a beginning, I think it is just fine. Mainly because I don't exactly know what is supposed to be happening. I just know if it looks pretty... I'm good.

Actually, I am misleading you here, I really just like any excuse to play with my food. A.K.A. Chocolate playdough. OH YA BABY.

In the past, I have followed the instructions and measurements from Joy of Baking to make my modelng chocolate and I have never had any problems. I mean, with 2 ingredients, there is not much to screw up on.

p.s. while I was writing this post, I was telling my bf about it, and he responding with "wow that must be really tough".. huh? what are you talking about? "must be hard modeling all that chocolate"
And that is why I love him. =)

Modeling Chocolate
For more instructions go to Joy of Baking 
About 180 grams = 1 cup of chocolate

Dark Modeling Chocolate
  • 200 grams of bittersweet chocolate, chopped
  • 1/4 cup of corn syrup
Semi-Sweet Modeling Chocolate
  • 200 grams of semi-sweet chocolate, chopped
  • 3 1/2 - 4 Tbsp of corn syrup
White Modeling Chocolate
  • 200 grams of white chocolate, chopped
  • 1 1/2 - 2 Tbsp of corn syrup
Milk Modeling Chocolate
  • 200 grams of milk chocolate, chopped
  • 2 1/2 - 3 Tbsp of corn syrup

Melt chocolate ove a double boiler or in the microwave carefully. Remove from heat and stir a bit until it cools slightly.

Stir in corn syrup and stir constantly. It will stiffen up almost immediately so you may need some muscle. Once it is all incorporated, transfer to plastic bag or cling wrap and refrigerate for approximately 2 hours.

Once it has harden, you can now use it like playdough! Roll it out and cut out desired shapes. If it is too hard to work with, put it in the microwave for 5 seconds at a time and work the modeling chocolae like a.... well you know. Work it.

Put shapes ack in fridge to re-harden. I put flowers in egg cartons or ice cube trays to curl a bit.

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