How to Use Modeling Chocolate to Create Fantastic Cakes and Desserts
Decorating cakes and desserts can be as simple as a single layer of frosting, or highly elaborate when spun sugar and edible decorations are use. One decorating option is to use modeling chocolate to create cakes and desserts. Also referred to as chocolate clay, modeling chocolate is a mixture of corn syrup and melted chocolate. The modeling chocolate is pliable and tacky, making it a good option for molding decorations for cakes, cookies, cupcakes or other desserts. Does this Spark an idea?
Instructions
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Test the consistency of the modeling chocolate before staring to decorate. Knead the chocolate with your hands to form a ball. Place the ball of modeling chocolate on a counter or cutting board. Roll out the modeling chocolate until it is 1/4 to 1/2 inch thick. Use cocoa powder in small quantities to help with the rolling out process if the modeling chocolate is too sticky.
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Fill candy molds with the modeling chocolate. Dust the inside of each mold with cocoa powder or powdered sugar before filling the mold with the chocolate. Use molds in shapes to match the theme of the dessert you are decorating. Press the modeling chocolate firmly and evenly in to the mold, making sure to press down in to all corners and crevices. Leave excess modeling chocolate on all sides for easy removal from the mold. Grasp the edges and pull the modeling chocolate out of the mold. Trim edges and excess chocolate off. Store the molded chocolate in the refrigerator until you are ready to use it.
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Create ropes of chocolate with modeling chocolate. The ropes can be used to decorate the edges of cakes, create rings around the tops of desserts and even hide seams where two cakes have been joined together. Create ropes, braids and strings by rolling the modeling chocolate out on to a flat surface. Cut the modeling chocolate in to equal size strips. Twist and roll the modeling chocolate into ropes, and use a knife to etch designs into the rope. Another idea is to braid together three equal pieces of modeling chocolate.
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Craft tall chocolate sculptures and object to put on the top of desserts. You can create height for cakes and cupcakes by using modeling chocolate. Roll out the modeling chocolate and use small sections at a time. You can build chocolate statues by using the chocolate in the same manner as you would sculpt with clay. Opt for statues that make the dessert or theme of the occasion the dessert was made. Make sure to save all excess modeling chocolate which has been trimmed off the sculpture. You can also to use it for other decorating purposes later on, as modeling chocolate can be stored in the refrigerator for up to one month.
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Make an assortment of dots and stripes out of modeling chocolate. Modeling chocolate alone on top of a white frosted or iced cake can create a dramatic cake in black and white. You can cut the modeling chocolate in to dots or various sizes to create a polka dot cake which has some depth to the design due to the modeling chocolate. Other ideas to decorate the icing include cutting thin strips of modeling chocolate and weaving them over the cake to create a basket weave, alternating strips of chocolate to make a checkerboard pattern, or using either vertical or horizontal stripes to make a striped design.
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Consider adding extra design elements such as modeling chocolate crafted roses with leaves, cut out shapes such as hearts and flowers. You can even put chocolate bows to rest on the top of a cake or cupcake. You can use modeling chocolate to create any shape or design, provided you have enough to complete the design.
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Tips & Warnings
Keep modeling chocolate tightly covered and in the back of your refrigerator to help ensure the modeling chocolate lasts longer.
Do not use or add inedible ingredients to the modeling chocolate in order to achieve the right consistency or outcome.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
