Modeling Chocolate For Cake Decorating Recipes

MODELING CHOCOLATE

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.

MODELING CHOCOLATE FOR CAKE DECORATING

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.