All you need is some corn syrup and your favorite chocolate to get started. Steps 1. Melt chocolate, either in a double boiler or microwave. Stir just to incorporate the corn syrup. Pour out onto a cold surface like a granite countertop or marble cutting board. You can also use a baking sheet. Knead the modeling chocolate, adding small amounts of corn syrup if needed, until soft and pliable.
Let the modeling chocolate rest for 15 minutes before using it to sculpt figures, cut shapes or cover a cake. You can also add coloring, if desired.
Wear food handling gloves and knead in the coloring. Wrap any extra modeling chocolate tightly in plastic wrap, then seal in a zip top bag. Store at room temperature for up to two months. After the face is sculpted I can then add the face to a bust cake. Modeling chocolate is also really great to model figures with, make chocolate flowers, bows or pretty much any type of decoration. Some people even use it to panel cakes. This is the modeling chocolate recipe I have been using for years.
Candy melts are basically fool-proof chocolate. I melt down my candy melts in the microwave. I start with 1 minute and then go in 30 second increments stirring in between. After my candy melts are melted, I warm up my corn syrup for 15 seconds. Just to make it a little bit easier to pour out of the container.
The secret to making perfect modeling chocolate is not to over-stir. You want to mix until all your corn syrup is incorporated and there are no wet streaks but stop as soon as it starts to seize up and look like soft serve ice cream. If you keep stirring expecting it to get harder, the opposite will happen. This is the cocoa butter. The best thing to do in this instance is stop mixing, let thing cool down and slowly incorporate it all back together.
You might have to physically smoosh some bits of cocoa butter in the end to get it smooth. This is the secret to getting the perfect modeling chocolate every time. I flatten my mixture down so it sets fairly evenly. You can put it in the fridge to make it set faster or let it sit on the counter.
I usually let it set for even longer to firm up before using. Something to remember. For this recipe I am using roughly a ratio which is four times as much chocolate as corn syrup. This results in a fairly sturdy modeling chocolate which I prefer for most projects. You will have to adjust your ratio depending on the type of chocolate you are using. Candy Melts — — 16 oz chocolate — 3. Believe it or not there is no special food coloring required to color modeling chocolate.
I like to use artisan accents food coloring because it is highly concentrated or you can use regular gel food colors like americolor. Most of my modeling chocolate ends up skin colored. To make skin color I like the ivory food color from americolor. Sometimes I add in some warm brown if I want the skin to be a bit darker.
Of course the color combination it up to your preference. So a lot of people struggle with modeling chocolate at first because they want to use it like you use fondant. It is very sensitive to the heat of your hands. For most of my bust cakes , I use modeling chocolate over a solid chocolate skull mold to make the face as anatomically correct as possible.
The chocolate works much like clay and allows me to get really realistic results like in my squid contessa timelapse. Check out my tutorial on how to sculpt a face on a chocolate skull. Modeling chocolate is meant to be place onto a cake and smoothed with a tool or modeled quickly on the top of the table.
Mike McCarey says in his craftsy classes, let the table hold the chocolate for you. I prefer to use this yellow clay tool, fondly named my magic tool, for smoothing out chocolate. Keeps my fingers from getting messy and my hands from making the chocolate too hot. One question I get a lot is can you use modeling chocolate the way that you use fondant. The answer is kinda. So if you want to cover your cake in modeling chocolate you have to panel it.
Ok this is just a weird question. Much more delicious than fondant if you ask me. If you find that your modeling chocolate is setting too quickly or is too firm, then up your recipe by an ounce until you get the right consistency.
You can always re-melt it, add in my syrup and let it set again. No need to throw away your experiments. Not since my friend Nathalie invented this amazing modeling chocolate called Hot Hands. Once I used this amazing chocolate in one of my classes I was hooked! Modeling chocolate is HARD when it sets.
Same thing if you buy modeling chocolate.
0コメント