Best 2 Modeling Chocolate Recipes
Indulge in the divine world of modeling chocolate, a versatile and delectable confection with endless possibilities. Explore a collection of carefully curated recipes that showcase the magic of this pliable and flavorful chocolate. From classic modeling chocolate to variations infused with vibrant flavors, this article offers a symphony of culinary creations. Discover the secrets of crafting smooth, glossy modeling chocolate that can be molded into intricate shapes, transforming your desserts into edible masterpieces. Unleash your creativity with step-by-step instructions and unveil the art of creating lifelike figurines, enchanting flowers, and elegant decorations that will elevate your cakes, cupcakes, and confections to new heights. Embark on a culinary adventure and let your imagination soar as you explore the diverse recipes featured in this article, each designed to tantalize your taste buds and ignite your passion for chocolate artistry.
Let's cook with our recipes!
MODELING CHOCOLATE
I got this from a Chocolate cooking class I took. I think the instructor got it from The Joy of Baking. This is fun to play with, kind of like edible play doh.
Provided by Chilicat
Categories Candy
Time 10m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring.
- Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit.
- Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours).
- When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick.
- At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake. It can also be placed around the outside top edge of the cake.
- This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves or any other decorations.
- Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.
MODELING CHOCOLATE
Categories Chocolate Dessert Kid-Friendly
Number Of Ingredients 12
Steps:
- Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit. Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about two hours). When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces, and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick. At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of the cake. It can also be placed around the outside top edge of the cake. This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves, or any other decorations. Well wrapped it will keep for months. If it gets hard to work with knead in a little more corn syrup until it is pliable again.
Tips:
- Use high-quality chocolate: The quality of the chocolate you use will greatly affect the final product. Look for chocolate that is at least 70% cacao and does not contain any vegetable fats.
- Temper the chocolate: Tempering chocolate is a process of heating and cooling the chocolate in a specific way. This process helps to stabilize the chocolate and make it less likely to bloom (develop a white or gray film on the surface) or seize (become thick and grainy).
- Work quickly: Modeling chocolate can set up quickly, so it is important to work quickly when you are using it. Have all of your tools and ingredients ready before you start working with the chocolate.
- Use a light touch: When you are working with modeling chocolate, use a light touch so that you do not overwork the chocolate and make it tough.
- Keep the chocolate cool: Modeling chocolate can become soft and sticky if it gets too warm. If you are working in a warm environment, keep the chocolate cool by placing it in the refrigerator or freezer for a few minutes before you use it.
- Store the chocolate properly: Modeling chocolate can be stored in the refrigerator for up to two weeks or in the freezer for up to six months.
Conclusion:
Modeling chocolate is a versatile and delicious medium that can be used to create a variety of beautiful and tasty treats. With a little practice, you can create stunning cakes, candies, and other desserts that will impress your friends and family. So get creative and have fun with modeling chocolate!
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