Cookbook:Modeling Chocolate
| Modeling Chocolate | |
|---|---|
| Yield | 550–650 g (1¼–1½ lb) |
| Time | 10 minutes plus setting |
| Difficulty | |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Modeling chocolate is a paste made of chocolate mixed with syrup. It has a consistency similar to dough or fondant, ideal for cake decorating. It resembles chocolate in taste, albeit with a slightly softer texture. The ratio of syrup varies depending on the amount of cocoa solids in chocolate.[1]
Ingredients
- 450 g (1 lb) chocolate
- Glucose, corn, or golden syrup as indicated by the below table, plus more as needed
| Type of chocolate | Chocolate-to-syrup ratio | Syrup amount |
|---|---|---|
| White chocolate | 4:1 | ⅓ cup (110 g) |
| Milk chocolate | 3:1 | ½ cup (150 g) |
| Dark chocolate (50% cocoa solids) | 2.5:1 | ⅝ cup (180 g) |
| Dark chocolate (70%+ cocoa solids) | 2:1 | ⅔ cup (210 g) |
| Candy melts | 5:1 | ¼ cup (90 g) |
Equipment
- Heatproof mixing bowl
- Microwave
- Spatula
- Cling film
Procedure
- Melt chocolate in a bowl using a microwave in 30-second intervals, stirring between each interval until fully melting.
- Leave to cool slightly to temperature around 35 °C (95 °F).
- Combine in syrup, slowly mixing well to thicken the mixture.
- Transfer to a cling film, wrap and flatten, and leave to cool completely.
- Knead the modeling chocolate until pliable and smooth.
Notes, tips, and variations
- To use, knead or briefly microwave the modeling chocolate to soften.
- If the modeling chocolate is too firm or crumbly, knead in more syrup, a tablespoon at a time.
- You can make colored modeling chocolate by mixing white modeling chocolate with a few drops of food coloring.
- Wrap the modeling chocolate in cling film to keep it from drying out.
References
- ↑ "Modelling chocolate". Cocoa & Heart. 2021-03-08. Retrieved 2024-12-18.