Modeling Chocolate
Modeling chocolate can be stored for weeks! Wrap well in saran wrap and then place in a zip lock bag. If you want it to last for months store it in the fridge.
You can color modeling chocolate but NOT with liquid coloring, only powdered or gel. It is a messy job and does not absorb color as easily as fondant so it’s easier to use already colored melts.
When making figures, modeling chocolate blends easily- seams can be effortlessly blended.
You CAN cover a cake with modeling chocolate- use the same method as fondant but do not roll too thin and be sure your cake can withstand the weight. Tastes much better than fondant and modeling chocolate does not crack like fondant can.
Modeling chocolate stands on its own, it does not take as long to dry as fondant and even just sticking your figure or flower in the fridge for a minute hardens it right up.
Modeling chocolate will start to wilt or sweat under heat or if handled too long. You can mix fondant with molding chocolate. You can add a little or a lot. This will help absorb a little of the oil, help the chocolate hold its shape just a little bit better, and dry a little harder. (And still tastes really good!)
- 1 bag Wilton Melts
- 1/3 cup light corn syrup
Modeling chocolate can be stored for weeks! Wrap well in saran wrap and then place in a zip lock bag. If you want it to last for months store it in the fridge.
You can color modeling chocolate but NOT with liquid coloring, only powdered or gel. It is a messy job and does not absorb color as easily as fondant so it’s easier to use already colored melts.
When making figures, modeling chocolate blends easily- seams can be effortlessly blended.
You CAN cover a cake with modeling chocolate- use the same method as fondant but do not roll too thin and be sure your cake can withstand the weight. Tastes much better than fondant and modeling chocolate does not crack like fondant can.
Modeling chocolate stands on its own, it does not take as long to dry as fondant and even just sticking your figure or flower in the fridge for a minute hardens it right up.
Modeling chocolate will start to wilt or sweat under heat or if handled too long. You can mix fondant with molding chocolate. You can add a little or a lot. This will help absorb a little of the oil, help the chocolate hold its shape just a little bit better, and dry a little harder. (And still tastes really good!)