Modeling chocolate is a versatile medium used for cake decorating and sculpting. Here's how to use it effectively:
1. Preparation is Key:
- Knead it: Just like fondant, modeling chocolate needs to be kneaded until it's pliable and smooth. If it's too stiff, a few seconds in the microwave (followed by kneading) can help soften it. Be careful not to overheat it, or the cocoa butter will separate.
- Condition it: Properly conditioned modeling chocolate shouldn't be oily or crumbly. If oily, let it rest wrapped in plastic wrap. If crumbly, add a tiny bit of shortening and knead.
- Coloring: Gel food coloring works best. Knead the color in thoroughly.
2. Basic Techniques:
- Rolling: Use a rolling pin on a non-stick surface (or lightly greased surface) to roll the modeling chocolate to the desired thickness.
- Cutting: Use cookie cutters, knives, or sculpting tools to cut out shapes.
- Sculpting: Mold and shape the modeling chocolate with your hands or sculpting tools. Its firm texture makes it ideal for creating detailed figures and decorations.
3. Specific Applications:
- Covering Cupcakes: Roll out the modeling chocolate and use a cutter slightly larger than your cupcake to create a smooth, edible topper, as suggested in the reference material.
- Creating Textures: Use impression mats to add patterns and textures to the rolled-out modeling chocolate. Roll the mat firmly onto the chocolate to create the desired effect.
- Making Flowers and Decorations: Modeling chocolate holds its shape well, making it perfect for creating realistic flowers, leaves, and other decorations.
- Sculpting Figures: It is also widely used for sculpting human figures and animal figurines due to its stability and ability to hold intricate details.
4. Tips for Success:
- Keep it cool: Modeling chocolate can become soft and sticky if it gets too warm. Work in a cool environment, and chill the chocolate in the refrigerator if it becomes too soft.
- Wrap it well: When not in use, wrap modeling chocolate tightly in plastic wrap to prevent it from drying out.
- Use shortening: If the modeling chocolate is too dry or crumbly, add a small amount of vegetable shortening.
- Experiment: Don't be afraid to experiment with different techniques and tools to see what works best for you.
Modeling chocolate is a forgiving and fun medium to work with, offering a great alternative to fondant for certain cake decorating projects.
